Ingredients
- 1 cup heavy cream
- 6 ounces fontina or Taleggio cheese
- grated (about 1 1/2 cups)
- Pinch of freshly grated nutmeg
- 1/4 teaspoon freshly ground pepper
- Unsalted butter
- for baking dish
- 1 tablespoon coarse salt
- Basic Potato Gnocchi (recipe follows)
- 2 cups all-purpose flour
- plus more for dusting
- 2 pounds Yukon Gold or russet potatoes
- 1 tablespoon plus 2 1/2 teaspoons coarse salt
- 2 large eggs
- 1/4 teaspoon freshly ground pepper
- (serves 4 to 6)
Instructions
- Heat the cream in a small saucepan over medium heat until just simmering.
- Add two-thirds of the cheese; stir until melted.
- Stir in the nutmeg and the pepper.
- Remove from heat; cover to keep warm.
- Preheat the oven to 400F.
- Butter an 8-inch-square baking dish; set aside.
- Bring a large pot of water to a boil; add the salt.
- Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.
- Transfer the gnocchi with a slotted spoon to the buttered dish.
- Repeat the process with the remaining gnocchi.
- Pour the cheese sauce over the gnocchi, and gently toss.
- Sprinkle the remaining cheese on top.
- Bake the gnocchi until golden brown, about 25 minutes.
- Lightly flour a baking sheet; set aside.
- Put the potatoes in a large saucepan, and cover with cold water by 2 inches.
- Bring to a boil; add 1 tablespoon salt.
- Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.
- Drain the potatoes.
- When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl.
- Sprinkle with the flour, and add the eggs.
- Sprinkle with the remaining 2 1/2 teaspoons salt and the pepper.
- Stir mixture with a fork to combine well.
- Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes.
- Divide the dough into 4 to 6 pieces.
- Roll each piece into a long rope about 3/4 inch thick.
- Cut the ropes crosswise into 1-inch gnocchi.
- Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other).
- Set aside on the floured baking sheet until ready to cook.
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