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Ingredients
Gnocchi:
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2 pounds Yukon Gold potatoes, cut into large pieces
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2 teaspoons salt, divided
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1 ½ cups all-purpose flour, or more as needed
Cheese Sauce:
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4 tablespoons unsalted butter
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4 tablespoons all-purpose flour
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2 cups chicken stock, warmed
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1 cup grated Fontina cheese
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1 cup grated Parmesan cheese
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6 fresh sage leaves, finely chopped
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1 pinch freshly ground nutmeg
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.
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Dust 2 sheet pans with flour and set aside.
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Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.
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Cut dough into 4 equal parts. Roll 1/4 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 and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
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Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.
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Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.
Nutrition Facts (per serving)
468 | Calories |
19g | Fat |
56g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 468 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 12g | 58% |
Cholesterol 58mg | 19% |
Sodium 1395mg | 61% |
Total Carbohydrate 56g | 21% |
Dietary Fiber 4g | 13% |
Total Sugars 1g | |
Protein 18g | 36% |
Calcium 283mg | 22% |
Iron 2mg | 11% |
Potassium 78mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.