Baked Gnocchi With Sage And Cheese

A cheesy comforting dish.

Posted by culinaryginger

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You Will Need (10 things)

  • 907 g or 2 pounds gold Potatoes cut into cubes
  • 192 g or 1 1/2 cups all purpose Flour
  • 2 tsp Salt
  • 57 g or 4 tablespoons unsalted Butter
  • 4 tbsp Flour
  • 473 ml or 2 cups chicken or vegetable Stock
  • 128 g or 1 cup fontina Cheese , grated
  • 128 g or 1 cup Parmesan Cheese , grated
  • 6 Fresh sage Leaves , chopped
  • Small pinch of Nutmeg

Steps (8 steps, 45 minutes)

  1. 1

    Preheat oven to 350 degrees F/180 degrees C or gas mark 4

  2. 2

    For the gnocchi:
    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.

  3. 3

    Prepare 2 sheet pans by dusting them with flour, set aside.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Let the rolled gnocchi dry out for about 1 hour before cooking.

  7. 7

    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.

  8. 8

    For the cheese sauce:
    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.