2 pounds Yukon gold potatoes, cut into large pieces

1 1/2 cups all purpose flour

2 teaspoons salt

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4 tablespoons unsalted butter

4 tablespoons flour

2 cups chicken stock (recipe) or vegetable stock (recipe), warmed

1 cup Fontina cheese, grated

1 cup Parmesan cheese, grated

6 fresh sage leaves, finely chopped

Small pinch fresh nutmeg

Preheat oven to 350 degrees F. Fill a large saucepan with water. Add the potatoes and 1 teaspoon of salt and bring to a boil. Boil the potatoes until they are very soft. Drain and set run through a food mill, or ricer for nice smooth potato. Put the potatoes in the fridge until they are cool, this will help keep them fluffy. Prepare 2 sheet pans by dusting them with flour, set aside. On a clean work surface mix together the potato and the flour and knead for about 4-5 minutes until the dough is soft and smooth. Only add enough flour so the dough comes together and is not tacky. Cut the dough into 4 equal parts. Roll one 1 quarter 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 onto the floured sheet pan in a single layer. Repeat with the rest of the dough. Let the rolled gnocchi dry out for about 1 hour before cooking. Bring a large saucepan of water to a boil. Once the water is boiling, turn the heat to a gently boil, so you don’t break up the gnocchi. Add the gnocchi and boil for about 3 minutes, or until they rise to the top.

For the cheese sauce (while the gnocchi is cooking)

In a medium saucepan over medium heat, melt butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and continue to whisk until it thickens, about 3 minutes. Add the fontina and parmesan cheese and stir with a spoon until melted. Stir in the chopped sage. Stir in the cooked gnocchi and transfer to a casserole or baking dish. Bake for 15-20 minutes or until the top is golden brown and bubbly.