Baked Gnocchi with Cheese
This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or another favorite.
- Servings: 6
Source: Martha Stewart Living, February 2004
- 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
Heat cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.
Preheat oven to 400 degrees. 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 gnocchi with a slotted spoon 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