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
Preparation
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.
.
About
Cheesy, creamy and comforting with a hint of sage.
Yield:
6 servings
Added:
Saturday, January 18, 2014 - 9:37am
