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.
If you’ve tried this Baked Gnocchi with Sage and Cheese Sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 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° 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.
Serving Size:4 ounces
Amount Per Serving: Calories: 642 Total Fat: 32g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 128mg Sodium: 1020mg Carbohydrates: 62g Fiber: 3g Sugar: 6g Protein: 26g