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.

Course Dinner Ideas

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 244

4 tablespoons (113 grams) unsalted butter
4 tablespoons flour
1 cup (236 ml) chicken stock or vegetable stock warmed
1 cup (236 ml) whole milk
Small pinch of salt to taste
¼ teaspoon freshly grated nutmeg
1 tablespoon fresh sage leaves finely chopped
1 cup (90 grams) Fontina cheese grated
1 cup (90 grams) Parmesan cheese grated, plus more for garnish
1 poun (453 grams) homemade gnocchi (or substitute packaged/frozen gnocchi, boiled until floating)

Preheat oven to 350°F/180°C.
Boil the gnocchi (if needed): If using homemade gnocchi, you can skip this step. If using hard store-bought shelf-stable or frozen gnocchi, drop them into a pot of boiling salted water and cook just until they float to the surface (about 2 to 3 minutes), then drain well.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and whisk until the flour turns golden brown, about 3 minutes. Add the warm stock and milk, and continue to whisk until it thickens, about 3 minutes. Stir in the salt, nutmeg, and sage.
Add the Fontina and Parmesan cheese a handful at a time, stirring in between additions until completely melted and the sauce is smooth.
Stir in the gnocchi, transfer the mixture to a baking dish, and bake for 20 minutes until the top is bubbly and golden.
Serve warm, topped with a little extra grated Parmesan cheese.