Baked gnocchi with cheese
- 1 cup heavy cream
- 6 ounces fontina or Taleggio cheese, grated (about 1 1 / 2 cups)
- Pinch of freshly grated nutmeg
- 1 / 4 teaspoon freshly ground pepper
- Unsalted butter, for baking dish
- 1 tablespoon coarse salt
- Basic Potato Gnocchi
Instructions:
Heat the cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in the nutmeg and the pepper. Remove from heat; cover to keep warm.
- Preheat the oven to 400  F. Butter an 8-inchsquare baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the buttered dish. Repeat the process with the remaining gnocchi.
- Pour the cheese sauce over the gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake the gnocchi until golden brown, about 25 minutes