Ingredients
- 2 pounds Yukon gold potatoes, cut into large pieces
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock, warm
- 1 cup Fontina cheese, grated
- 1 cup parmesan cheese, grated
- 6 fresh sage leaves, finely chopped
- small pinch of ground nutmeg
Recipe Description
Home made gnocchi, not as scary as you might think and when they are right, they are nuggets of soft pillowy goodness that just melt in your mouth. The word ‘gnocchi’, derived from the Italian word ‘nocchio’, which means a knot is in wood. But it’s not only a dish served in Italy, gnocchi are served in France, known as ‘gnocchis à la parisienne, Croatia, called ‘njoki’, and South America, called ‘nhoque’. With only 3 ingredients, potato, flour and salt, makes them easy to prepare and there’s not really anywhere you can make a mistake.
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