Sage-Infused Baked Gnocchi with Cheese

Ingredients 0/12

Step 1

Boil the potatoes in salted water until they’re really soft, about 15 minutes. Drain them well, then pass them through a ricer or food mill for a super smooth texture. Let the mashed potatoes cool in the fridge for about 15 to 20 minutes—this helps keep the gnocchi light and fluffy.

Step 2

Once the potatoes are cool, mix them with the flour on a clean surface and knead gently until you have a soft, smooth dough that’s not sticky. Divide the dough into four parts, then roll each into a log about three-quarters of an inch thick. Cut the logs into small pieces and shape each one with a fork or gnocchi board to create little ridges. Spread them out on floured baking sheets and let them dry for about an hour.

Step 3

Bring a big pot of salted water to a boil, then cook the gnocchi in batches. They’re ready when they float to the top, which usually takes 2 to 4 minutes. Drain and set them aside while you make the sauce.

Step 4

In a saucepan, melt butter over medium heat and whisk in flour until it turns a light golden color, about 3 minutes. Slowly add the chicken stock, whisking constantly until the sauce thickens. Stir in the Fontina and Parmesan cheeses until melted and smooth, then add chopped sage and a pinch of nutmeg for warmth.

Step 5

Finally, toss the cooked gnocchi in the cheese sauce, transfer everything to a baking dish, and bake at 350°F for 15 to 20 minutes, until the top is bubbly and golden. Serve warm and enjoy!