Baked Gnocchi with Sage and Cheese recipe

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Ingredients

2 pounds Yukon Gold potatoes, cut into large pieces
2 teaspoons salt, divided
1 ½ cups all-purpose flour, or more as needed
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chicken stock, warmed
1 cup grated Fontina cheese
1 cup grated Parmesan cheese
6 fresh sage leaves, finely chopped
1 pinch freshly ground nutmeg

Nutrition Info

468.2 calories
carbohydrate: 56.4 g
cholesterol: 57.9 mg
fat: 19.1 g
fiber: 3.5 g
protein: 18 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1394.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Fill a large saucepan with water. Add potatoes and 1 teaspoon salt, bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes, this will help keep them fluffy.

  3. Dust 2 sheet pans with flour and set aside.

  4. Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.

  5. Cut dough into 4 equal parts. Roll 1/4 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 and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.

  6. Preheat the oven to 350 degrees F (175 degrees C).

  7. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

  8. Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese, stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.

  9. Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

Soft pillowy nuggets of baked gnocchi are the ultimate comfort food.

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