Ingredients and Weight:
- 2 pounds russet potatoes, peeled and cut into chunks
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1/2 cup grated Fontina cheese
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash potatoes until smooth.
- Mix flour, mashed potatoes, egg, and Fontina cheese in a bowl. Season with salt and pepper.
- Shape potato mixture into 1-inch balls and roll in flour.
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 3 minutes.
- In a saucepan, melt butter over medium heat. Whisk in heavy cream and bring to a simmer.
- Add Parmesan cheese and season with salt and pepper.
- Transfer gnocchi to the saucepan and cook for 5 minutes, or until sauce is heated through.
Nutritional Information:
- Calories: 450 per serving
- Fat: 25 grams
- Carbohydrates: 50 grams
- Protein: 15 grams
Dish Characteristics:
- Creamy and cheesy
- Tender gnocchi
- Rich and flavorful sauce
User Comments:
- "This dish is so delicious and indulgent. The gnocchi is perfectly cooked and the sauce is creamy and flavorful."
- "I love the combination of potatoes and cheese in this dish. It's a great side dish for any occasion."
- "This gnocchi is incredibly easy to make and it's always a hit with my guests."
Special Precautions and Tips:
- Be careful not to overmix the gnocchi dough, as this will make it tough.
- If you don't have Fontina cheese, you can substitute another type of hard cheese, such as Parmesan or cheddar.
- Serve the gnocchi hot, as it will become slightly firm as it cools.
