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Baked gnocchi with sage and cheese sauce is a cozy departure from heavy mac and cheese. A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.
- 2 pounds Yukon gold potatoes cut into large pieces
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups chicken stock or vegetable stock warmed
- 1 cup Fontina cheese grated
- 1 cup Parmesan cheese grated
- 6 fresh sage leaves finely chopped
- Small pinch fresh nutmeg
- Preheat oven to 350 degrees F.
- Fill a large saucepan with water.
- Add the potatoes and 1 teaspoon of salt and bring to a boil.
- Boil the potatoes until they are very soft.
- Drain and set run through a food mill, or ricer for nice smooth potato.
- Put the potatoes in the fridge until they are cool, this will help keep them fluffy.
- Prepare 2 sheet pans by dusting them with flour, set aside.
On a clean work surface mix together the potato, flour and salt, make a well in the center. 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.
Add the egg and mix using your hands until it forms a ball. If it is wet and sticky, sprinkle with flour. Only add enough flour so the dough comes together and is not tacky.
- Cut the dough into 4 equal parts. Roll one 1 quarter 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 onto the floured sheet pan in a single layer.
- Repeat with the rest of the dough.
- Let the rolled gnocchi dry out for about 1 hour before cooking.
- Bring a large saucepan of water to a boil.
- Once the water is boiling, turn the heat to a gently boil, so you don't break up the gnocchi.
- Add the gnocchi and boil for about 3 minutes, or until they rise to the top
- In a medium saucepan over medium heat, melt butter.
- Whisk in the flour and whisk until flour turns golden brown, about 3 minutes.
- Add the warm stock and continue to whisk until it thickens, about 3 minutes.
- Add the fontina and parmesan cheese and stir with a spoon until melted.
- Stir in the chopped sage and nutmeg.
- Stir in the cooked gnocchi and transfer to a casserole or baking dish.
- Bake for 15-20 minutes or until the top is golden brown and bubbly.