These Are the Days for Gnocchi Gratin

Set aside a weekend afternoon to make this perfect winter dinner

Mark Bittman
Published in
3 min readFeb 5, 2021


An oval casserole dish of gnocchi gratin garnished with crispy sage leaves.
Photo: Aya Brackett

If you’re in the Northeast and Midwest, you’re likely slogging through days that include snow, sleet, and grey skies. In other words, it’s the perfect weather for comfort food dishes.

This one is a bit of a project: Since gnocchi are known to be ornery, the key to getting pillowy lightness with these Italian dumplings is to add only enough flour to bring the dough together. The first thing you’ll notice with this dish is probably the rich sauce, then you’ll bite into the sublime dumplings. You’ll want to make this over the weekend.

Gnocchi Gratin

Makes: About 4 servings
Time: About 2 hours


  • 1 ½ pounds starchy potatoes (like russets), scrubbed
  • Salt and pepper
  • ½ to ¾ cup flour, or more as needed
  • 8 tablespoons (1 stick) unsalted butter
  • 16 or more small whole sage leaves
  • ½ cup grated Parmesan cheese (about 2 ounces)
  • ½ cup grated or chopped high-quality melting cheese (like Taleggio or Gruyère), about 2 ounces



Mark Bittman

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at