Baked gnoochi with cheese
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"An unusual food many people don't eat"
Serves 4-5 | Prep Time 10 PT10M | Cook Time 15 PT25M | BeerWhy I Love This Recipe
small dumplings that are light, soft and slightly chewy with a delicate savory flavor.
Ingredients You'll Need
1 cup heavy cream
6 ounces fontina cheese (about 1 1/2 cups) -- grated
pinch freshly grated nutmeg
1/4 teaspoon freshly ground pepper
unsalted butter for baking dish
1 tablespoon coarse salt
Basic Potato Gnocchi (See separate recipe)
Directions
Heat cream in a small saucepan over medium heat until just simmering. Add 2/3 of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.
Preheat oven to 400. Butter an 8" square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add 1/2 the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi to buttered dish. Repeat process with remaining gnocchi.
Pour cheese sauce over gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake gnocchi until golden brown, about 25 minutes.
Pairs Well With
chicken
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