Baked gnocchi with sage and cheese sauce

Baked gnocchi with sage and cheese sauce

 

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Prep time

1 hour 15 mins

Cook time

30 mins

Total time

1 hour 45 mins

 

Recipe type: Entree

Cuisine: Italian

Serves: 6

 

Ingredients

• For the gnocchi
• 2 pounds Yukon gold potatoes, cut into large pieces
• 1½ cups all purpose flour
• 1 teaspoon salt
• 
  For the cheese sauce
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 2 cups chicken stock or vegetable stock, warmed
• 1 cup Fontina cheese, grated
• 1 cup Parmesan cheese, grated
• 6 fresh sage leaves, finely chopped
• Small pinch fresh nutmeg

Instructions

1. 
   
2. For the gnocchi
3. Preheat oven to 350 degrees F.
4. Fill a large saucepan with water.
5. Add the potatoes and 1 teaspoon of salt and bring to a boil.
6. Boil the potatoes until they are very soft.
7. Drain and set run through a food mill, or ricer for nice smooth potato.
8. Put the potatoes in the fridge until they are cool, this will help keep them fluffy.
9. Prepare 2 sheet pans by dusting them with flour, set aside.
10. On a clean work surface mix together the potato and the flour and knead for about 4-5 minutes until the dough is soft and smooth. Only add enough flour so the dough comes together and is not tacky.
11. Cut the dough into 4 equal parts. Roll one 1 quarter of the dough into a ¾ inch log.
12. Cut the log into ¾ inch pieces.
13. Roll the pieces over a gnocchi board or the back of a fork to create ridges onto the floured sheet pan in a single layer.
14. Repeat with the rest of the dough.
15. Let the rolled gnocchi dry out for about 1 hour before cooking.
16. Bring a large saucepan of water to a boil.
17. Once the water is boiling, turn the heat to a gently boil, so you don't break up the gnocchi.
18. Add the gnocchi and boil for about 3 minutes, or until they rise to the top
19. 
    For the cheese sauce (while the gnocchi is cooking)
20. In a medium saucepan over medium heat, melt butter.
21. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes.
22. Add the warm stock and continue to whisk until it thickens, about 3 minutes.
23. Add the fontina and parmesan cheese and stir with a spoon until melted.
24. Stir in the chopped sage and nutmeg.
25. Stir in the cooked gnocchi and transfer to a casserole or baking dish.
26. Bake for 15-20 minutes or until the top is golden brown and bubbly.