Baked Gnocchi with Sage and Cheese
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Baked Gnocchi with Sage and Cheese

1. Yukon Gold potatoes, cut into large pieces - 2 pounds
2. Salt, divided - 2 teaspoons
3. All-purpose flour, or more as needed - 1 ½ cups
4. Unsalted butter - 4 tablespoons
5. All-purpose flour - 4 tablespoons
6. Chicken stock, warmed - 2 cups
7. Grated fontina cheese - 1 cup
8. Grated Parmesan cheese - 1 cup
9. Fresh sage leaves, finely chopped - 6
10. Freshly ground nutmeg - 1 pinch

How to cook deliciously - Baked Gnocchi with Sage and Cheese

1. Stage

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

2. Stage

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. Stage

Dust 2 sheet pans with flour and set aside.

4. Stage

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. Stage

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. Stage

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

7. Stage

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. Stage

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. Stage

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