{"id":13670,"date":"2014-02-25T12:17:33","date_gmt":"2014-02-25T19:17:33","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=13670"},"modified":"2014-02-08T12:42:18","modified_gmt":"2014-02-08T19:42:18","slug":"baked-gnocchi-with-sage-and-cheese-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=13670","title":{"rendered":"Baked Gnocchi with Sage and Cheese Sauce"},"content":{"rendered":"

\"gnocchi\"<\/a><\/p>\n

2 pounds Yukon gold potatoes, cut into large pieces<\/p>\n

1 1\/2 cups all purpose flour<\/p>\n

2 teaspoons salt<\/p>\n

–<\/p>\n

4 tablespoons unsalted butter<\/p>\n

4 tablespoons flour<\/p>\n

2 cups chicken stock (recipe) or vegetable stock (recipe), warmed<\/p>\n

1 cup Fontina cheese, grated<\/p>\n

1 cup Parmesan cheese, grated<\/p>\n

6 fresh sage leaves, finely chopped<\/p>\n

Small pinch fresh nutmeg<\/p>\n

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.<\/p>\n

For the cheese sauce (while the gnocchi is cooking)<\/p>\n

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.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

2 pounds Yukon gold potatoes, cut into large pieces 1 1\/2 cups all purpose flour 2 teaspoons salt – 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…<\/p>\n

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