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

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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
1 hr 15 mins
total:
2 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Gnocchi:
Cheese Sauce:

Directions

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

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  • 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.

  • Dust 2 sheet pans with flour and set aside.

  • 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.

  • 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.

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

  • 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.

  • 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.

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

Nutrition Facts

468 calories; protein 18g 36% DV; carbohydrates 56.4g 18% DV; fat 19.1g 29% DV; cholesterol 57.9mg 19% DV; sodium 1394.5mg 56% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/27/2019
the best! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2019
the best! Read More
Rating: 5 stars
10/18/2020
Super! I loved that this cheese sauce uses stock instead of cream. It’s delicious without being heavy. I cooked my potatoes in a steamer basket inside a pressure cooker. This helped keep the potatoes drier. Also, I didn’t pre-cook the gnocchi. I just put them directly into the pan, covered them in sauce, topped with extra cheese and baked. This way, the gnocchi are cooked, but stay intact. Definitely try this recipe. Read More
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