Welcome to the wonderful world of homemade gnocchi! If you've only ever had the store-bought kind, you're in for a treat. These homemade potato gnocchi are incredibly light, tender, and pillowy—like little clouds of potato goodness. While often served with simple butter and sage or a tomato sauce, we're taking them to the next level of comfort with a rich and velvety cheese sauce. This dish is a true hug in a bowl, perfect for a cozy dinner. Don't be intimidated; making gnocchi is a fun and rewarding process, and this recipe will guide you every step of the way!
Potato gnocchi in cheese sauce
Ingredients for Gnocchi
- 600 g potatoes, boiled in their jackets
- 3 egg yolks
- 3 tablespoons all-purpose flour (+ more for dusting)
- salt and black pepper
Ingredients for the Cheese Sauce
- 200 ml milk
- 1 egg yolk
- 150 g soft processed cheese
- basil
- nutmeg, pepper, salt to taste
- green onions for serving
How to Make Gnocchi in Cheese Sauce
Pass the cooled boiled potatoes through a potato ricer or press through a fine sieve.
Add only the egg yolks to the potatoes.
Season with salt and pepper to taste.
The key to delicious potato dough is using as little flour as possible. To reduce the amount of flour, the boiled potatoes must be as dry as possible—sticky dough is difficult to work with. Boil the potatoes in their jackets, then press them slightly to crack the skins and leave them in a dry, hot pot until they cool completely. The steam will carry away the moisture. Pass the cooled boiled potatoes through a potato ricer or press them through a fine sieve.
Crack the eggs into a bowl, separating the yolks from the whites. Add only the egg yolks to the potatoes to avoid adding excess moisture to the dough. You can freeze the egg whites for later use in recipes like zephyr (a type of soft confectionery similar to marshmallows) or meringue cream.
Season with salt and ground black pepper to taste.
Add all-purpose flour one heaping tablespoon at a time.
Add the all-purpose flour one heaping tablespoon at a time. You may need slightly more or less flour, depending on the moisture content of your dough.
Quickly mix the dough.
Cut the logs into pieces about two centimeters long.
To help the sauce adhere better, you can make the gnocchi ribbed.
Quickly mix the dough; it should be thick, hold its shape, and not spread out. Place the finished dough on a floured cutting board.
Divide the dough into several parts. Roll each part into a long log about the thickness of your thumb. Cut the logs into pieces about two centimeters long.
Gnocchi are delicious with sauce, and to help the sauce adhere better, you can give them ridges. It’s simple—all you need is a fork. Roll the small pieces of potato dough into little cylinders, then roll them over the tines of a fork to create grooves on the surface.
Pour milk into a saucepan and add the egg yolk.
Now, let’s make the sauce. Crack an egg and separate the yolk. Pour the milk into a saucepan and add the egg yolk.
Add the soft processed cheese.
Remove the sauce from the heat and add finely chopped fresh basil.
Carefully place the gnocchi into the boiling water.
Add the soft processed cheese. Stirring constantly, slowly heat the mixture until it thickens.
Season with salt, ground black pepper, and grated nutmeg to taste. As soon as bubbles start to form around the edges of the saucepan, remove the sauce from the heat and add finely chopped fresh basil. I freeze basil in the summer, so in the winter, I can just toss a frozen cube of herbs into a salad or sauce.
Bring 2 liters of water to a boil and add salt. Carefully place the gnocchi into the boiling water. Once they float to the surface, cook for 1-2 minutes and then remove them with a slotted spoon to a plate. Cook the gnocchi in small batches! If you add too many dumplings, similar to vareniki (Eastern European dumplings, often filled), to the pot at once, they can overcook and turn into a gluey mess.
Pour the cheese and milk sauce into a bowl and add the gnocchi.
Pour the cheese and milk sauce into a bowl, add the gnocchi, and sprinkle with finely chopped green onions and ground black pepper.
And there you have it—perfectly tender potato gnocchi smothered in a dreamy cheese sauce! This dish is best enjoyed immediately, while the gnocchi are warm and the sauce is creamy. Serve it as a main course with a simple green salad on the side to balance the richness. If you have leftovers, you can store them in the fridge and gently reheat them in a pan, perhaps with a splash of milk to loosen the sauce. We hope you enjoy making and eating this classic Italian comfort food. Buon appetito!
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