Baked Gnocchi with Sage and Cheese

Recipe for Baked Gnocchi with Sage and Cheese



Baked Gnocchi with Sage and Cheese

Ingredients

    For the gnocchi
  • 2 pounds Yukon gold potatoes, cut into large pieces
  • 1 1/2 cups all purpose flour
  • 2 teaspoons salt
  • For the cheese sauce
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 cups chicken 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. Preheat oven to 350 degrees F.
  2. Fill a large saucepan with water.
  3. Add the potatoes and 1 teaspoon of salt and bring to a boil.
  4. Boil the potatoes until they are very soft.
  5. Drain and set run through a food mill, or ricer for nice smooth potato.
  6. Put the potatoes in the fridge until they are cool, this will help keep them fluffy.
  7. Prepare 2 sheet pans by dusting them with flour, set aside.
  8. 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.
  9. Cut the dough into 4 equal parts. Roll one 1 quarter of the dough into a 3/4 inch log.
  10. Cut the log into 3/4 inch pieces.
  11. 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.
  12. Repeat with the rest of the dough.
  13. Let the rolled gnocchi dry out for about 1 hour before cooking.
  14. Bring a large saucepan of water to a boil.
  15. Once the water is boiling, turn the heat to a gently boil, so you don’t break up the gnocchi.
  16. Add the gnocchi and boil for about 3 minutes, or until they rise to the top.
  17. For the cheese sauce (while the gnocchi is cooking)
  18. In a medium saucepan over medium heat, melt butter.
  19. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes.
  20. Add the warm stock and continue to whisk until it thickens, about 3 minutes.
  21. Add the fontina and parmesan cheese and stir with a spoon until melted.
  22. Stir in the chopped sage.
  23. Stir in the cooked gnocchi and transfer to a casserole or baking dish.
  24. Bake for 15-20 minutes or until the top is golden brown and bubbly.
http://stlcooks.com/2014/01/baked-gnocchi-with-sage-and-cheese/

 

Recipe and Photo: Foodista / CC BY



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