Ingredients
- Gnocchi:
- 2 pounds Yukon Gold potatoes, cut into large pieces
- 2 teaspoons salt, divided
- 1 ½ cups all-purpose flour, or more as needed
- Cheese Sauce:
- 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
Why This Recipe Is A Must Try
Tips For Perfect Results
- Parboil the gnocchi just until they float to avoid overcooking in the oven.
- Sprinkle extra cheese on top before baking for a golden, crispy crust.
Step 1
Warm your oven to 350°F (175°C). While that’s warming up, bring a large pot of salted water to a boil and cook the potatoes until they’re really soft, about 15 minutes. Once tender, drain them and pass them through a ricer or food mill for a smooth texture. Let the potatoes cool in the fridge for about 15 to 20 minutes to keep the dough light and fluffy.
Step 2
On a clean surface, mix the cooled potatoes with about 1 ½ cups of flour. Knead the dough gently until it feels soft and smooth, adding just enough flour so it’s not sticky. Divide the dough into four parts. Roll one part into a long rope about ¾ inch thick, then cut it into small pieces the same size. Roll each piece over a fork or gnocchi board to create ridges, then place them on a floured baking sheet. Repeat with the rest of the dough and let the gnocchi rest for an hour to dry out a bit.
Step 3
Bring a large pot of salted water to a boil again, and cook the gnocchi in batches. They’re done when they float to the surface, usually 2 to 4 minutes. Scoop them out and set aside.
Step 4
For the sauce, melt butter in a saucepan over medium heat. Whisk in some flour and cook until it turns a nice golden color, about 3 minutes. Slowly add chicken stock, whisking constantly until the sauce thickens. Stir in the Fontina and Parmesan cheeses until melted and smooth. Add chopped fresh sage and a pinch of nutmeg for flavor.
Step 5
Toss the cooked gnocchi into the sauce, then transfer everything to a baking dish. Pop it in the oven and bake until the top is bubbling and golden, about 15 to 20 minutes. Let it cool a bit before serving and enjoy!
