The ultimate winter warmer, fluffy potato gnocchi baked in a rich double cheese sauce, perfect.
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Serves
4
Butter
Flour
Whole Milk
Sage
Parmesan
Gruyère
Nutmeg
Gnocchi
Salt
Black Pepper
Serves
4
Butter
Flour
Whole Milk
Sage
Parmesan
Gruyère
Nutmeg
Gnocchi
Salt
Black Pepper
Unlock Mob Premium
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Step 1.
Preheat your oven to 200°C.
Step 2.
Place a large saucepan over a medium heat, add the butter and when it begins to foam, add the flour and whisk well. Cook for about a minute until lightly golden.
Step 3.
Now slowly pour in the milk, whisking constantly until smooth. Finely chop and add the sage and grate in the parmesan and gruyere.
Step 4.
Mix until the cheese has melted and then add the nutmeg and grind in a generous amount of black pepper. Taste and add salt as needed.
Step 5.
Now, if you’re using the soft fresh gnocchi from the fridge in the supermarket you can go ahead and add it straight into the creamy sauce. If using dried, cook it first, drain and add.
Step 6.
Give it all a good stir and then pour into a baking dish and bake in the oven for about 20 mins until bubbling and golden brown.
Step 7.
Serve hot, great with a little green salad on the side.
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