· recipe ·
Potato Flake Gnocchi Baked with Fontina
Fontina makes a smooth, creamy sauce, while Parmesan gives the potato-flake bake a golden crust.
Time and servings
- Prep
- 30 min
- Cook
- 55 min
- Additional
- 25 min
- Total
- 110 min
- Servings
- 4
Nutrition per serving
- Calories
- about 700
- Protein
- 32 g
- Fat
- 32 g
- Carbs
- 71 g
Hydrate the potato flakes
Bring the listed water to a boil, remove it from the heat, and stir in the potato flakes and 1/2 tsp3 g of the salt. Let the mixture stand for 5 minutes, then spread it out until just warm.
Add the egg
Fold the egg through the warm hydrated potato until no streaks remain.
Finish the flake dough
Fold in 3/4 cup90 g of the flour just until a soft dough forms. Add more of the listed flour only if the dough smears instead of holding together; leave it slightly tacky rather than kneading until dry.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the Fontina sauce
Heat the oven to 425°F220°C. Thinly slice the garlic and cook it in the butter until fragrant. Whisk the cornstarch into the cold milk, add it to the pan, and simmer until lightly thickened. Remove from direct heat and stir in the grated Fontina and black pepper until smooth; add up to 1 tspup to 6 g of the salt only if needed.
Heat the cooking water
While the Fontina sauce comes together, bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and lift them as soon as they float, letting excess water drain away.
Assemble the bake
Fold the poached gnocchi through the Fontina sauce and transfer them to a baking dish. Finely grate the Parmesan evenly over the top.
Bake and rest
Bake until the sauce bubbles and the Parmesan top is golden, about 18 minutes. Rest for 5 minutes before serving so the sauce settles around the gnocchi.
