For an extra layer of flavor, brown the butter before making the cheese sauce. If you don't have a gnocchi board, the back of a fork works perfectly for creating ridges. Don't overwork the dough when kneading, as this can result in tough gnocchi. The drying time is crucial for the gnocchi to hold their shape during cooking.
Baked Gnocchi with Sage and Cheese
-
PREP TIME30 mins
-
COOK TIME50 mins
-
TOTAL TIME2 hrs 35 mins
-
SERVING6 People
-
VIEWS10
Indulge in the comforting embrace of pillowy baked gnocchi, infused with the earthy aroma of sage and blanketed in a rich, cheesy sauce. This dish transforms simple ingredients into a symphony of textures and flavors, perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate56 g
-
Cholesterol58 mg
-
Fiber4 g
-
Protein18 g
-
Saturated Fat12 g
-
Sodium1395 mg
-
Sugar1 g
-
Fat19 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Preheat the oven to 350 degrees F (175 degrees C).
02
Step
15 mins
In a large saucepan, combine potatoes and 1 teaspoon of salt. Bring to a boil and cook until potatoes are very soft (approximately 15 minutes).
03
Step
20 mins
Drain the potatoes and pass them through a food mill or ricer for a smooth consistency. Refrigerate in a bowl until cooled (15-20 minutes) to ensure a fluffy texture.
04
Step
1 mins
Lightly dust two sheet pans with flour and set aside.
05
Step
5 mins
On a clean work surface, mix the cooled potatoes with 1 1/2 cups of flour. Knead until the dough is soft and smooth (4-5 minutes), adding only enough flour to prevent tackiness.
06
Step
1 hrs
Divide the dough into 4 equal parts. Roll each part into a 3/4-inch log. Cut the logs into 3/4-inch pieces. Roll each piece over a gnocchi board or the back of a fork to create ridges. Place the gnocchi in a single layer on the prepared sheet pans. Allow the gnocchi to dry for 1 hour before cooking.
07
Step
1 mins
Bring a large pot of lightly salted water to a boil.
08
Step
4 mins
Cook the gnocchi in boiling water until they float to the top (2-4 minutes). Drain and set aside.
09
Step
6 mins
In a medium saucepan over medium heat, melt the butter for the cheese sauce. Whisk in the flour until golden brown (approximately 3 minutes). Gradually add the warmed chicken stock, whisking continuously until the sauce thickens (approximately 3 minutes).
10
Step
20 mins
Stir in the Fontina and Parmesan cheeses until melted and smooth. Add the chopped sage and nutmeg. Gently fold in the cooked gnocchi, then transfer the mixture to a casserole or baking dish.
11
StepBake in the preheated oven until the top is golden brown and bubbly (15-20 minutes).
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Guiseppe Reynolds
Jun 30, 2025A bit time-consuming, but totally worth the effort. Will definitely make again.
Kariane Ferry
Jun 28, 2025The sage and cheese combination is absolutely divine. My family devoured it!
Jackeline Dicki
Jun 26, 2025I added a pinch of red pepper flakes for a little heat and it was amazing!
Olin Brown
Jun 17, 2025This recipe is a game-changer! The gnocchi were so light and fluffy.