Baked Gnocchi With Cheese Recipe

Ingredients

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

Potato Gnocchi

Preparation

Heat cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.

Preheat oven to 400 degrees. Butter an 8-inch square 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 gnocchi with a slotted spoon to buttered dish. Repeat process with remaining gnocchi.

Pour cheese sauce over gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake gnocchi until golden brown, about 25 minutes