CELEBRITY

Cart | Track Order | Help

RECIPE SEARCH

Gnocchi with Cheese and Cream Sauce

Print Full

Source: The Italian Gourmet

Recipe		Reviews				Save Recipe		view my favorites		email recipe to a friend

Rating:

Ratings: 1

Reviews: 1 See Reviews

Rate/Review this Recipe

Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  Serves 4

This rich, traditional Piedmontese family dish calls for the use of a cheese that melts easily. The original recipe specifies Fontina, a cheese typical of the Valle d'Aosta with its own characteristic flavor, but other cheeses are also used. Potato gnocchi made according to this recipe may also be served with other sauces.

RECIPE INGREDIENTS

2 lb floury potatoes, well scrubbed

About 1 3/4 cups all-purpose flour

5 oz fontina cheese, sliced paper-thin

2 1/2 oz butter

salt

Gnocchi with Cheese and Cream Sauce Recipe at Cooking.com

DIRECTIONS

Put the potatoes into a saucepan of cold salted water and bring to a boil. Cook until they are quite soft. Drain and quickly peel. While still hot put through a potato ricer or sieve held over a pastry board. Gradually work in the flour with your hands to make a soft, smooth dough. Continue kneading until the dough no longer sticks to your hands - only then is it ready.

Break off pieces of dough and roll out on the board with the palm of your hand, to make long sticks as thick as your little finger. Cut into 3/4 in lengths and arrange them on the board with the palm of your hand, to make long sticks as thick as your little finger. Cut into 3/4 inch lengths and arrange them on the board. Sprinkle with flour to prevent them sticking together. One by one press each piece lightly against the tines of a fork or the surface of a grater, while at the same time pushing downward. This gives them their characteristic shape.

When all the gnocchi are formed, cook in boiling water until they come to the surface; drain. Preheat the oven to 475 degrees. Arrange the gnocchi in layers in a buttered baking dish, placing the cheese between the layers. Dot the surface with the butter. Bake for 3 to 4 minutes. Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

587

Fat. Total:

26g

Fiber:

Carbohydrates, Total:

72g

Sodium:

7162mg

% Cal. from Fat:

40%

Cholesterol:

80mg

Protein:

17g

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Maria Elena

Reviewed: 06/20/2009

See all of Maria Elena's reviews »

Delicious, delicious delicious, creamy, practical. I loved this dish.

Print review with recipe

0 people gave this Cheers. Click here to Cheer this review.

Report Violation

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Sweet Potato Casserole

Roasted Garlic Mashed Potatoes

Creamy, Cheesy Mashed Potatoes

Pear & Red Onion Gratin

Carrot and Corn Pudding

Canadian Bacon, Potato, and Swiss-Chard Gratin

See More Popular Recipes »

Holiday Casseroles

Thanksgiving Cakes

Easy Feast Favorite: Holiday Mashed Potatoes

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

Easy Holiday Appetizers

See More Popular Recipe Collections »

appetizer

breakfast

casserole

mexican

soup

chicken

pasta

cakes

pumpkin

cake

sweet potato

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

EatingWell Magazine - free trial issue! Click for details.