Gnocchi with Fontina Sauce

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I've been saying that I wanted to make gnocchi for a long time now. I planned it out quite a few times and even included it on the weekly menu but it never happened.

Determined to have some new recipes to share before my college classes begin again and take away from my time to blog, I decided that we were having gnocchi on Sunday. No ifs ands or buts.

Gnocchi 
Slightly Adapted from Closet Cooking
Servings: 4
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Ingredients:
    • 1 lb. baking potatoes
    • 1/2 - 3/4 cup flour
    • 1 egg, beaten
    • 1/2 tsp. salt
    • 1 tbsp. milk 
Directions:
1. Scrub the potatoes well and prick with a fork. Use your desired method to bake the potatoes. (I cheat and use the microwave for the sake of time, but the oven is fine too.)
2. Once the potatoes have cooled enough to handle, scoop out the insides of the potatoes into a medium bowl and mash with the milk.
3. Add the egg and salt and stir with a fork until combined. Start with the 1/2 cup of flour and use your hands to combine until a soft dough forms. If the dough is too sticky to work with, add additional flour.
4. Turn out the dough onto a lightly floured surface and knead for a few minutes. Roll the dough into long 1/2 inch wide rolls.
5. Cut the dough into 1/2" pieces and dip in remaining flour, shaking off the excess.
6. Bring a large pot of water to a boil. Place a dish towel over a wire rack.
7. Using a slotted spoon, drop batches of the gnocchi into the boiling water, making sure not to crowd the pot. Once the gnocchi float, about 2-3 minutes, remove with the spoon and transfer to the dish towel. Let drain before serving.

Fontina Cheese Sauce
Slightly Adapted from: Allrecipes.com
Servings: 4

Ingredients:
    • 6 tbsp. unsalted butter
    • 2 tbsp. shallots, minced
    • 1/2 cup heavy cream
    • 7 oz. Fontina cheese, shredded
    • 3 tbsp. grated Parmesan cheese
    • 1 tbsp. fresh oregano, chopped
Directions:
1. Once the pot of water for the gnocchi is boiling, heat a medium saucepan over medium-high heat.
2. Add the butter and shallots and cook for 2-3 minutes, until the butter is melted and the shallots are soft.
3. Stir in the heavy cream and heat to an almost boil. Gradually mix in the Fontina cheese and Parmesan cheese, stirring until the mixture is smooth.
4. Remove immediately from the heat.
5. Serve the cheese sauce over the gnocchi. Garnish with oregano.

I realized after I spooned the cheese sauce over the gnocchi that it would be really difficult to distinguish which one was which in the picture. It just looks like a pile of white cheesy-ness. Oops! Tom and I both really, really liked these. The gnocchi were perfect little pasta pillows and the cheese sauce, while really rich, was a great pairing for this. If serving the gnocchi as a meal, a big green salad and glass of wine is a must!

Tom wants me to make them again and try pan frying the gnocchi so they have a crisper texture. I think next time we'll go with a brown butter sauce as well.

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