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Jan K. Overweel

Gnocchi Gratin

Prep: 20 min Cook: 30 min
6 Servings

Is it mac & cheese? Is it scalloped potatoes? Is it BOTH? Yup! The world’s most decadent side dish… or cheat meal.

For the Sauce



Preheat oven to 400° F.

In a large, heavy bottomed sauce pan, melt the butter on medium heat and quickly whisk in the flour, mustard powder, paprika, and garlic powder to form a roux. Keep whisking and keep it on the heat for at least 2 minutes to cook out the rawness of the flour. Slowly drizzle in the milk, a little at a time. Keep whisking until the milk is completely incorporated and there are no lumps left. Add the cheeses one at a time whisking them in, maintaining the medium heat. Don’t let the sauce boil, and keep scraping the bottom to make sure it doesn’t stick. Turn off the heat and set the sauce aside.

Cook the gnocchi according to package instructions, drain and pour into a 9 x 13 inch roasting pan. Mix in the sauce, the gnocchi should be swimming in it.

In a separate bowl, toss the panko, parmigiano, and thyme. Sprinkle the mixture over the gnocchi and dot the cubes of butter across the surface.

Bake until the top is golden brown and the sides are bubbling, about 20 minutes. Let the gratin stand for 10 minutes before serving.


by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.