Baked Gnocchi with Sage and Cheese Sauce
Baked Gnocchi with Sage and Cheese Sauce is a delicious departure from heavy mac and cheese. A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.
This dish will warm you from the inside out. For such a cheese-laiden dish, it is surprisingly light. That is because of the soft, homemade gnocchi. You can also use your any favorite gnocchi that you like to buy.
You could call it gnocchi mac and cheese, whatever you do call it, you will be calling its name with love.
When it came to the choice of cheeses, my favorite is 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.
I always have a container of fresh, homemade gnocchi in my freezer. If you’re feeling adventurous, I have an easy tutorial, step-by-step and video guide. You can see that here > How to Make Gnocchi.
It’s not either, it’s an Italian dumpling. But you will usually any gnocchi dish listed under ‘pasta’ dishes on menus and such.
But it’s not only a dish served in Italy, gnocchi are served in France where they are known as ‘gnocchis à la parisienne’, in Croatia they are called ‘njoki’, and South America, called ‘nhoque’.
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.
The word ‘gnocchi’, derived from the Italian word ‘nocchio’, means a knot in wood. If you want to pronounce it like an Italian it’s basically nee-o-kki.
If you’ve made this Baked Gnocchi with Sage and Cheese Sauce, or any other recipe, or, have a question, leave it below. I love to hear from my readers!