Easiest Way to Make Antonino Cannavacciuolo Cannavacciuolo Gnocchi Alla Sorrentina

Baked Gnocchi With Sage And Cheese

Compito delicato quello di antonino cannavacciuolo sul set di cucine da incubo, la trasmissione giunta alla quarta edizione.

Recipe Summary Baked Gnocchi With Sage And Cheese

Soft pillowy nuggets of baked gnocchi are the ultimate comfort food.

Ingredients | Antonino Cannavacciuolo Cannavacciuolo Gnocchi Alla Sorrentina

2 pounds Yukon Gold potatoes, cut into large pieces

2 teaspoons salt, divided

1 ½ cups all-purpose flour, or more as needed

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups chicken stock, warmed

1 cup grated Fontina cheese

1 cup grated Parmesan cheese

6 fresh sage leaves, finely chopped

1 pinch freshly ground nutmeg

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.

Dust 2 sheet pans with flour and set aside.

Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.

Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.

Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.

Info | Antonino Cannavacciuolo Cannavacciuolo Gnocchi Alla Sorrentina

prep: 30 mins cook: 50 mins additional: 1 hr 15 mins total: 2 hrs 35 mins Servings: 6 Yield: 6 servings

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