Is gnocchi pasta or a potato?
What does ‘gnocchi’ mean?
What you will notice in the cheese sauce recipe is that I added chicken or vegetable stock. This is a great way to add extra flavor to the cheese sauce.
I like to use Italian fontina for this recipe as it is a really nice melting cheese. White cheddar, gruyere or any of your favorite, good melting cheese will work. Parmesan cheese is a must.
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Baked Gnocchi with Sage and Cheese Sauce
A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 1 cup chicken stock or vegetable stock warmed
- 1 cup whole milk
- Small pinch of salt to taste
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon fresh sage leaves finely chopped
- 1 cup Fontina cheese grated
- 1 cup Parmesan cheese grated, plus more for garnish
- 1 pound gnocchi
- Preheat oven to 350 degrees F.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and milk, continue to whisk until it thickens, about 3 minutes. Stir in the salt, nutmeg and sage.
Add the fontina and Parmesan cheese and stir with a spoon until melted. Stir in the gnocchi (no need to pre-boil) and transfer to a baking dish and bake for 20 minutes until the top is bubbly and golden.
Serve warm topped with grated Parmesan cheese.