Gnocchi with Cheese Sauce

Name: Gnocchi with Cheese Sauce
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Yield: 4
Ingredients: Buckwheat flour 2.1 cups; Type 00 flour 2 cups; Water 1 ¼ cup; Fine salt 1 pinch; Fontina cheese 7.1 oz; Black pepper to taste; Fine salt to taste; Whole milk ¾ cup

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669

Calories per serving

Vegetarian

Energy Kcal 669
Carbohydrates g 104.1
of which sugars g 4.1
Protein g 25.7
Fats g 16.6
of which saturated fat g 8.7
Fiber g 2.9
Cholesterol mg 46
Sodium mg 858

Difficulty: Easy
Prep time: 1 h 10 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Golden, bubbling gnocchi with cheese sauce always gets families talking—it’s that irresistible blend of creamy richness and tender potato dumplings that makes any table feel inviting. Soft Italian gnocchi cover every bite in a thick, comforting gnocchi cheese sauce that delivers big on satisfying flavor, while the bubbly top adds a nice look families love for those special meals. Game days, Sunday dinners, or chilly nights all feel just right with this mild yet flavorful dish front and center. Home cooks enjoy how the whole thing looks—golden and a little rustic, while the cheese gets extra melty—making even a regular weeknight feel a little more fun. For family cooks in need of something cozy that still impresses, this baked gnocchi recipe answers the call…and rarely are there leftovers because everyone tends to eat every last bite. With simple flavors kids and adults already know from cheesy pasta dishes, it’s a guaranteed crowd-pleaser.

Busy schedules or packed weekdays—this one fits in simply, working great for anyone craving a quick gnocchi dinner with reliable, EASY family appeal. The DELICIOUS creamy gnocchi sauce brings just enough comfort, but what really works well is how Italian dumplings mixed in with melty cheese makes even picky eaters happy. Serve it up with some toasted bread or a side green salad (simple but nice for contrast) for a meal that looks as good as it tastes. Like a lot of family favorites, it can be switched up to suit your own crew—kids can even add their favorite toppings, from fresh herbs on top to bits of extra cheese for more flavor. Oven-to-table appeal makes it feel extra homey, and for anyone with homemade gnocchi tips or flavor ideas, it’s a dish that’s easy to keep exciting. Cooks love knowing they’ve got a classic, family-friendly dinner at the ready—one that’s consistently great, simple, and full of that warm, sharing-around-the-table energy every home cook wants. Gnocchi with cheese sauce, always reliable, happy, and guaranteed to disappear fast!

INGREDIENTS

669

Calories per serving

Ingredients for Gnocchi: Buckwheat flour 2.1 cups (250 g); Type 00 flour 2 cups (250 g); Water 1 ¼ cup (300 ml); Fine salt 1 pinch

For the Sauce: Fontina cheese 7.1 oz (200 g); Black pepper to taste; Fine salt to taste; Whole milk ¾ cup (200 g)

Preparation

How to prepare Gnocchi with Cheese Sauce

To prepare the gnocchi alla bava, start by sifting the all-purpose flour into a bowl. Then also sift the buckwheat flour into the same bowl 2. Add the water at room temperature to the flours. Using a fork, mix the flours with the water 3. Season with salt.

Continue mixing until the ingredients are combined, then knead the dough vigorously with your hands 4 until you get a smooth and homogeneous dough with a soft but compact consistency. Form the dough into a ball 5. Cover the ball with plastic wrap 6 and let it rest for at least 1 hour in a cool place at room temperature.

Now proceed with preparing the Fontina. Place the Fontina on a cutting board and remove the outer crust. Then cut the Fontina into slices by cutting horizontally through your piece of cheese, and subsequently cut it into cubes about 1/2 inch (1 cm) 7. Take a saucepan and pour in the milk 8. Heat and add the Fontina 9. Melt the Fontina on low heat, stirring well with a wooden spoon or spatula. The Fontina must melt completely and blend well with the milk without producing lumps. Season with pepper. When the Fontina is fully melted and lump-free, turn off the heat.

Now take the dough that you left to rest covered with plastic wrap. Lightly sprinkle it with flour to facilitate handling. Take a piece of dough 10. For each piece, form a stick about 1/2 inch (1 cm) thick and cut it into small pieces of the same size 11. Give each piece the classic gnocchi ridges using a wooden board or with the help of a fork 12. Alternatively, press each piece with your fingertip to create a small indentation in the center. Repeat this operation for each piece of gnocchi obtained.

Now take a pot, fill it with water, salt it, and bring to a boil. When the water boils, add the gnocchi. When the gnocchi rise to the surface, after about 3 or 4 minutes, they are ready; use a slotted spoon to drain them 13 and place them in a bowl. Add the melted Fontina and milk to the gnocchi 14. Mix the gnocchi well with the sauce you prepared so that the gnocchi absorb the sauce and blend with it. Plate your gnocchi alla bava 15 while still hot and... enjoy your meal!

Storage

Gnocchi alla bava should be eaten freshly made. They can be stored in the refrigerator for up to 2 days in an airtight container.

Uncooked gnocchi can be frozen if placed in appropriate food storage bags.

Tip

Let's start with the gnocchi: these are phenomenal, so I recommend trying them. Alternatively, enjoy the sauce with classic potato gnocchi (for the recipe click Potato gnocchi) or with a rustic variant by adding buckwheat flour. The sauce doesn't need it, but if you want to 'enhance' it, add 1.75 oz (50 g) of toma. Now onto the highlight, the cooking. If desired, you can gratinate the gnocchi alla bava in the oven: after cooking them in a pan, drain and place them in a baking dish, where you will sprinkle them with Fontina, butter, and Parmesan. Bake at 392°F (200°C) for a few minutes: when the Fontina is melted, take them out and enjoy: amazing!

For the translation of some texts, artificial intelligence tools may have been used.

Gnocchi with Cheese Sauce

PRESENTATION

INGREDIENTS

How to prepare Gnocchi with Cheese Sauce

Storage

Tip

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