Cheesy Parsnip Gnocchi Gratin with Panettone Crumb

Christmas, lives in the little things — the hush of the kitchen, the soft curl of steam from a dish that’s been baked with love.

This cheesy parsnip gnocchi gratin feels like that kind of magic: sweet roots layered in molten cheese, a golden panettone crumb catching the light like tinsel in candle glow.

It’s humble, nostalgic, and quietly decadent — the kind of side that steals the show, not with grandeur, but with warmth.

You can watch the video here

The epitome of a hug from within, pillows of cheesy gnocchi under a parsnip blanket, the ultimate comfort…

thanksgiving recipes, festive recipes, vegetarian xmas, christmas ideas, easy meals, winter food, potato dishes, pasrnsip dishes, gnocchi, comfort food, one pot meals

Yield: 6

Author: Suze Morrison

Print

With ImageWithout Image

Cheesy Parsnip Gnocchi Gratin with Panettone Crumb

Prep time: 25 MinCook time: 33 MinTotal time: 58 Min

Christmas, lives in the little things — the hush of the kitchen, the soft curl of steam from a dish that’s been baked with love.

This cheesy parsnip gnocchi gratin feels like that kind of magic: sweet roots layered in molten cheese, a golden panettone crumb catching the light like tinsel in candle glow.

It’s humble, nostalgic, and quietly decadent — the kind of side that steals the show, not with grandeur, but with warmth.

Ingredients

• 600g parsnips, peeled and sliced into thin half-moons
• 500g good-quality fresh gnocchi (store-bought)
• 20g butter
• 1 small onion, finely sliced
• 1 garlic clove, crushed
• Small bunch sage
• 200ml double cream
• 100ml whole milk
• 1 tsp Dijon mustard
• 100g mature cheddar, grated
• 80g Gruyère or Comté, grated
• 40g Parmesan, finely grated (plus a little extra for the top)
• ¼ tsp grated nutmeg
• Sea salt & black pepper

For the Panettone Crumb

• 60g panettone, torn into fine crumbs
• 20g butter
• 1 small sprig rosemary, finely chopped
• 25g Parmesan, finely grated

Instructions

1. Preheat the oven to 190°C (fan 170°C) and butter a medium-sized gratin dish.
2. Bring a large pan of salted water to the boil. Add the sliced parsnips and simmer for 5–6 minutes, until tender. Lift out with a slotted spoon and set aside.
3. In the same water, add the gnocchi and cook just until they float — about 2 minutes. Drain and set aside.
4. In a saucepan, melt the butter and sauté the onion gently for 8–10 minutes, until soft and translucent. Add the garlic and sage and cook for 1 minute more.
5. Stir in the cream, milk, mustard, nutmeg, and cheeses (reserving a little cheddar and Gruyère for the top). Warm until melted into a velvety sauce. Season well. Remove the sage.
6. Melt the butter in a small frying pan. Add the panettone and rosemary, toasting gently for 2–3 minutes until golden and fragrant. Stir through the Parmesan.
7. Combine the gnocchi and parsnips in the dish. Pour over the cheese sauce, stir gently to coat, and scatter the reserved cheese on top. Spoon over the panettone crumb.
8. Bake for 25–30 minutes, until golden, bubbling, and crisp on top. Allow to rest for 5 minutes before serving.

https://gourmetglow.co.uk/recipes/cheesy-parsnip-gnocchi-gratin

---

---