Best 2 Baked Gnocchi With Sage And Cheese Recipes

**Baked Gnocchi with Sage and Cheese: A Culinary Symphony of Comfort and Delight**

Baked gnocchi with sage and cheese is a delectable dish, originating from the culinary traditions of Italy, capturing the essence of comfort and exquisite taste. This recipe takes you on a culinary journey, transforming simple ingredients into a symphony of flavors. Tender gnocchi, pillowy soft and perfectly browned, are lovingly coated in a velvety sage and cheese sauce, boasting a delightful balance of earthy and nutty flavors. Surprise your taste buds with an explosion of textures, from the crispy exterior of the gnocchi to the velvety smoothness of the sauce. Each bite of this dish is a perfect harmony, promising a delightful experience that will leave you craving for more. In this article, we present not just one, but a collection of delectable baked gnocchi recipes, each with its unique twist, ensuring that every palate is satisfied.

Here are our top 2 tried and tested recipes!

BAKED GNOCCHI WITH SAGE AND CHEESE SAUCE

Baked Gnocchi with Sage and Cheese Sauce image

A comforting dish of pillowy soft gnocchi bathed in a creamy, two cheese sauce flavored with earthy sage.

Provided by Culinary Ginger

Categories Dinner Ideas

Time 1h45m

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
4 tablespoons flour
1 cup (236 ml) chicken stock or vegetable stock, warmed
1 cup (236 ml) whole milk
Small pinch of salt to taste
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh sage leaves, finely chopped
1 cup (236 ml) Fontina cheese, grated
1 cup (90 grams) Parmesan cheese, grated, plus more for garnish
1 pound (453 grams) gnocchi (store bought packaged or frozen)

Steps:

Preheat oven to 350° F/180 °C.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and milk, continue to whisk until it thickens, about 3 minutes. Stir in the salt, nutmeg and sage.
Add the fontina and Parmesan cheese and stir with a spoon until melted. Stir in the gnocchi (no need to pre-boil) and transfer to a baking dish and bake for 20 minutes until the top is bubbly and golden.
Serve warm topped with grated Parmesan cheese.

Nutrition Facts : Calories 244 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4 ounces, Sodium 411 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BAKED GNOCCHI WITH CHEESE

Baked Gnocchi with Cheese image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 7

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
Potato Gnocchi

Steps:

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

Tips:

For the best results, use fresh, high-quality gnocchi. You can find gnocchi in the refrigerated section of most grocery stores.
If you can't find fresh gnocchi, you can use frozen gnocchi. Just be sure to thaw it completely before cooking.
Don't overcrowd the pan when cooking the gnocchi. Cook them in batches if necessary.
Gnocchi is done cooking when it floats to the top of the water. If you're unsure, you can always taste a piece to make sure it's cooked through.
Sauce the gnocchi immediately after cooking. This will help to prevent it from drying out.
When making the sage and cheese sauce, be sure to use fresh sage. Dried sage will not have the same flavor.
If you don't have white wine on hand, you can use chicken broth or vegetable broth instead.
Garnish the baked gnocchi with additional grated Parmesan cheese and fresh sage leaves before serving.

Conclusion:

Baked gnocchi with sage and cheese is a simple but delicious dish that is perfect for a weeknight meal. It's also a great way to use up leftover gnocchi. This dish is sure to please everyone at the table, and it's a great way to enjoy the flavors of fall.