Gnocchi White Sauce Recipe

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WebSep 11, 2022 · Instructions FOR THE WHITE SAUCE Notes Nutrition Recipe Ingredients Gnocchi – either Homemade Gnocchi or a good …

Rating: 4.9/5(29)
Total Time: 26 minsCategory: PastaCalories: 415 per serving1. Pre-heat oven to 425°, lightly oil an 8 x 6 inch baking dish.
2. In a large pot of boiling salted water add the Gnocchi, remove as soon as the Gnocchi float (no more than 30 seconds) and drain well.
3. In a medium pot over medium heat melt butter, then add flour and salt, combine with a whisk, add milk slowly and continue to stir until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano,basil and pepper. Remove from heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently add the Gnocchi.
4. Place in baking dish, sprinkle with remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for another 3-5 minutes. Let sit a couple of minutes before serving. Enjoy!
Rating: 5/5(2)
Category: Appetizer, Main CourseCuisine: ItalianCalories: 415 per serving5. Add cheese to a large microwave-safe bowl. Heat at 30 second intervals, stirring in between using a spatula, until cheese is uniformly melted and resembles dough. (Mine took about 1 minute 30 seconds). Let cheese cool slightly if it is too hot to touch.
6. Add in egg yolks. Fold egg yolks into the dough until the egg yolks are completely and evenly incorporated. This can take a few minutes but you should see the egg yolk slowly work itself into the cheese dough, You want to work it in until the cheese dough is almost uniformly yellow in color. The dough will be very sticky. Split dough into two dough balls and place into fridge to cool for about 30 minutes.
7. While dough is chilling, prepare whatever sauce you plan on serving your gnocchi with. Keep sauce warm so it is ready when your gnocchi is done.
8. Once chilled, the dough should be easier to work with. Place dough on a flat surface lined with parchment paper. Roll dough out into logs, 3/4 inch thick. Use a sharp knife to cut off chunks of dough (about 1/2 inch to 3/4 inch wide). If desired, press one side of the dough chunk onto the back of a fork and roll the dough off the fork to create ridges/grooves.

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