Gnocchi Gratin with Gorgonzola Dolce

Ingredients

• 3 tablespoons breadcrumbs dried fine
• 1 large eggs 
• 1 large egg yolk 
• 1 cup flour all-purpose plus more
• 4 ounces cheese blue
• 1 cup cup heavy whipping cream 
• 1 teaspoon kosher salt plus more
• 0.5 teaspoon nutmeg freshly grated
• 6 ounces parmesan divided finely grated
• 1 sprig rosemary 
• 1 pound baking potatoes 
• 2 tablespoons butter unsalted divided room temperature ()

Equipment

• bowl
• baking paper
• oven
• whisk
• pot
• sieve
• baking pan

Directions

1. Place potatoes in a large pot.
2. Add water to cover by 1";bring to a boil, reduce heatto medium, and simmer untiltender, 25–30 minutes.
3. Drain;set aside and let cool slightly.Peel potatoes. Pass throughricer or a food mill or sieve,into a large bowl.
4. Whisk eggand egg yolk in a small bowl toblend.
5. Add egg mixture, 1/3 cup
6. Parmesan, 1 cup flour, 1 teaspoonsalt, and nutmeg to potatoes.Using your hands, gentlymix to form a soft but not stickydough.
7. Transfer dough to afloured surface. Gather into aball, then divide into 4 pieces.
8. Line a rimmed bakingsheet with parchment paper;dust with flour. Working with1 piece at a time (keep other pieces covered with a dampkitchen towel), roll dough intoa 24"-long rope.
9. Cut crosswiseinto 1" pieces. Working with1 piece at a time, press lightlyon gnocchi with the back of thetines of a fork and gently rollgnocchi to create ridges on1 side.
10. Place on prepared bakingsheet and lightly dust with flour.DO AHEAD: Can be made 4hours ahead. Cover and chill.Cover and chill remaininggrated cheese.
11. Bring cream, rosemary,and ginger to a boil in a smallsaucepan.
12. Remove fromheat; cover and let steep for30 minutes. Set aside.
13. Preheat oven to 375°F. Bringa large pot of salted waterto a boil. Working in batchesof about 12 at a time, cookgnocchi until they float to thesurface, 2–3 minutes. Using aslotted spoon, transfer gnocchito a baking dish coated with1 tablespoon butter.
14. Mix 3 tablespoons Parmesan,remaining 1 tablespoon butter, andbreadcrumbs in a small bowl.Strain reserved cream mixtureinto dish all over gnocchi. Breakoff small pieces of Gorgonzola; scatter over.
15. Sprinkle the remaining
16. Parmesan over, thenthe breadcrumb mixture.
17. Bake until the fillingis bubbling and the toppingis browned, 25–30 minutes.