Ingredients
- salt
- 1/2 cup chicken stock
- 6 tablespoon unsalted butter
- 1/4 cup heavy cream
- 1/4 cup white pepper
- 1 cup grated parmigiano-reggiano cheese
- 5 ounce fontina valdostana cheese
Preparation
Baking Directions:
This rich and cheesy dish gets its name from the strands of cheese that ‘drool’ back onto the plate when you lift the gnocchi with a fork.
Make the gnocchi.
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
(If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling.
If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
Preheat the oven to 450 F.
Bring the stock, butter and cream to a boil in a large skillet over medium heat.
Adjust the heat to simmering, season lightly with white pepper and simmer until lightly thickened 3 minutes.
Remove from the heat.
Preheat the oven to 450 F.
Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon.
Cook just until they rise to the surface and roll over, 2 to 3 minutes.
If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet.
If not, drain the gnocchi gently, return them to the pot and pour in the sauce.
Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce.
Remove the pan from the heat and stir in the grated Parmigiano-Reggiano.
Check the seasoning, adding salt if necessary and gently spoon them into a large (about 15 x 10-inch) baking dish, or two smaller baking dishes into which they fit in a more or less single layer.
Scatter the shredded Fontina over the gnocchi and bake until the sauce is bubbling and the top is golden brown, about 10 minutes.
Serve immediately.
