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1
Preheat oven to 350 degrees F.
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2
Fill a large saucepan with water.
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3
Add the potatoes and 1 teaspoon of salt and bring to a boil.
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4
Boil the potatoes until they are very soft.
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5
Drain and set run through a food mill, or ricer for nice smooth potato.
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6
Put the potatoes in the fridge until they are cool, this will help keep them fluffy.
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7
Prepare 2 sheet pans by dusting them with flour, set aside.
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8
On a clean work surface mix together the potato and the flour and knead for about 4-5 minutes until the dough is soft and smooth. Only add enough flour so the dough comes together and is not tacky.
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9
Cut the dough into 4 equal parts. Roll one 1 quarter of the dough into a 3/4 inch log.
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10
Cut the log into 3/4 inch pieces.
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11
Roll the pieces over a gnocchi board or the back of a fork to create ridges onto the floured sheet pan in a single layer.
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12
Repeat with the rest of the dough.
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13
Let the rolled gnocchi dry out for about 1 hour before cooking.
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14
Bring a large saucepan of water to a boil.
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15
Once the water is boiling, turn the heat to a gently boil, so you don't break up the gnocchi.
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16
Add the gnocchi and boil for about 3 minutes, or until they rise to the top.
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17
For the cheese sauce (while the gnocchi is cooking)
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18
In a medium saucepan over medium heat, melt butter.
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19
Whisk in the flour and whisk until flour turns golden brown, about 3 minutes.
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20
Add the warm stock and continue to whisk until it thickens, about 3 minutes.
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21
Add the fontina and parmesan cheese and stir with a spoon until melted.
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22
Stir in the chopped sage.
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23
Stir in the cooked gnocchi and transfer to a casserole or baking dish.
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24
Bake for 15-20 minutes or until the top is golden brown and bubbly.
