Baked Gnocchi With Sage And Cheese

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• Step 1

  Preheat oven to 350 degrees F/180 degrees C or gas mark 4

• Step 2

  For the gnocchi:
  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.

• Step 3

  Prepare 2 sheet pans by dusting them with flour, set aside.

• 

  Step 4

  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.

• 

  Step 5

  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.

• Step 6

  Let the rolled gnocchi dry out for about 1 hour before cooking.

• Step 7

  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.

• Step 8

  For the cheese sauce:
  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.

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