Potato Gnocchi with Fontina Sauce

Name: Potato Gnocchi with Fontina Sauce
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 pounds, russet potatoes, unpeeled; 1 , large egg, lightly beaten; ¾ cup plus 1 tablespoon (4 ounces), all-purpose flour; , Salt; 3 tablespoons, unsalted butter; 4 ounces, fontina cheese, shredded (1 cup); ⅛ teaspoon, grated nutmeg

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Simple potato gnocchi get dressed up in this dish thanks to a rich fontina sauce.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4 to 6

TIME1¼ hours

Italian Name:Gnocchi alla fontina

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Potato gnocchi was originally born from frugality—just humble potatoes and flour added up to a meal. While a multitude of variations (made from other vegetables or flours, bread, or cheese, to name a few) exist across Italy, in Valle d'Aost...

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