Baked Gnocchi With Sage And Cheese

A cheesy comforting dish.

https://www.cutoutandkeep.net/projects/baked-gnocchi-with-sage-and-cheese • Posted by culinaryginger

You will need

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

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Instructions

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

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

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. 

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

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. 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.