Baked Gnocchi with Sage and Cheese
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
- Preheat oven to 350 degrees F.
- Fill a large saucepan with water.
- Add the potatoes and 1 teaspoon of salt and bring to a boil.
- Boil the potatoes until they are very soft.
- Drain and set run through a food mill, or ricer for nice smooth potato.
- Put the potatoes in the fridge until they are cool, this will help keep them fluffy.
- Prepare 2 sheet pans by dusting them with flour, set aside.
- 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.
- Cut the dough into 4 equal parts. Roll one 1 quarter of the dough into a 3/4 inch log.
- Cut the log into 3/4 inch pieces.
- 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.
- Repeat with the rest of the dough.
- Let the rolled gnocchi dry out for about 1 hour before cooking.
- Bring a large saucepan of water to a boil.
- Once the water is boiling, turn the heat to a gently boil, so you don’t break up the gnocchi.
- Add the gnocchi and boil for about 3 minutes, or until they rise to the top.
For the cheese sauce (while the gnocchi is cooking)
- In a medium saucepan over medium heat, melt butter.
- Whisk in the flour and whisk until flour turns golden brown, about 3 minutes.
- Add the warm stock and continue to whisk until it thickens, about 3 minutes.
- Add the fontina and parmesan cheese and stir with a spoon until melted.
- Stir in the chopped sage.
- Stir in the cooked gnocchi and transfer to a casserole or baking dish.
- Bake for 15-20 minutes or until the top is golden brown and bubbly.
Recipe and Photo: Foodista / CC BY