What a clever idea! Nigella puts a twist on making traditional potato bake by swapping Gnocchi for sliced potatoes. This one tasted delicious but could have had a tad more oven time to turn it golden.
250 g mascarpone
60 ml milk
4 Tablespoons grated parmesan
Freshly ground pepper
Freshly grated nutmeg
1 teaspoon sea salt flakes or 1/2 teaspoon table salt
2 x 400 g packets of fresh gnocchi
2 Tablespoons breadcrumbs
Preheat oven to 200 degrees Celsius
Combine mascarpone and milk in a large flat bottomed oven proof frying pan, (large enough to add the cooked gnocchi later in one layer)
Warm until the mixture starts to bubble, turn heat off and add 3 tablespoons of the grated parmesan cheese, stir to combine and melts.
Add ground pepper and freshly grated nutmeg and salt to taste.
Take the pan off the heat.
Boil salted water and cook gnocchi according to the packet instructions.
Drain the gnocchi, add it to the sauce turning well but gently so they are all covered in a single layer.
Top with remaining grated parmesan and bread crumbs.
Bake for 15 minutes until bubbling and golden.