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Gnocchi Gratin with Gorgonzola Dolce
- 1 pound russet potatoes
- 1 large egg
- 1 large egg yolk
- 6 ounces Parmesan, finely grated, divided
- 1 cup all-purpose flour plus more
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 1 sprig rosemary
- 1 1/4"-thick slice fresh ginger
- 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
- 3 tablespoons fine dried breadcrumbs
- 4 ounces Gorgonzola dolce or other mild blue cheese
- A 1 1/2-quart baking dish or gratin dish; a ricer
Directions:View on Epicurious
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