Gnocchi is a traditional Italian dish that is known for its soft and pillowy texture. These small dumplings are perfect as a main course or as a side dish. Gnocchi can be made with different types of , but one of the most popular and tasty options is Fontina cheese . Fontina cheese is a semi-soft cow’s milk cheese from Italy that has a mild and nutty flavor. This recipe will teach you how to make delicious Fontina cheese gnocchi from scratch.

Ingredients:
– 2 pounds of es
– 1 1/2 cups of all-purpose flour
– 1 large egg
– 1/2 cup of Fontina cheese, grated
– Salt and pepper to taste

Instructions:

1. Wash the potatoes and place them on a baking sheet. Roast them in the oven at 400 degrees F for about an hour, or until they are soft.

2. Lower the oven’s temperature to 350 degrees F. Remove the potatoes from the oven and let them cool down for a little bit. Peel off the skin and mash the potatoes with a potato masher or a fork.

3. Add the flour to the mashed potatoes and mix well. Add the egg, grated Fontina cheese, salt, and pepper to the mixture and stir until everything is well combined.

4. Lightly flour a clean surface and turn the dough onto it. Knead the dough for a few minutes until it becomes smooth.

5. Cut the dough into four equal pieces. Roll each part into a long, thin rope about 1/2 inch in diameter. Use a knife or a bench scraper to cut the rope into 1-inch pieces.

6. Bring a large pot of salted water to a boil. Add the gnocchi pieces to the boiling water, a few at a time, and let them cook for about 2-3 minutes. Use a slotted spoon to remove the cooked gnocchi and place them on a plate.

7. Serve the Fontina cheese gnocchi hot with your favorite sauce, such as tomato sauce, pesto, or butter sage sauce. Garnish with additional grated Fontina cheese and chopped fresh herbs, if desired.

Tips:

– Be careful not to overmix the dough, or the gnocchi will become tough.
– It’s important to use floury potatoes, such as Russet or Yukon Gold, for this recipe. Waxy potatoes won’t work well.
– You can freeze the uncooked gnocchi for later use. Place the pieces on a baking sheet lined with parchment paper and freeze them until they are solid. Then transfer them to a freezer bag and store them in the freezer for up to 3 months. To cook them, just boil them in salted water straight from the freezer, without thawing them first.

In conclusion, making Fontina cheese gnocchi at home is easier than you might think. With just a few basic ingredients and some patience, you can a delicious and satisfying meal that will impress your family and friends. Happy cooking!

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