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1
For the gnocchi dough: Add potatoes into a large pot over and cover them with water.
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2
Put the pot on the stove over medium heat.
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Cook until they soften.
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4
The cook time will depend on the size of potatoes but for medium sized potatoes this will take 20-25 minutes.
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They should be fork tender so test with a fork and remove them from the heat when the fork easily goes into the potato.
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6
Drain off the water.
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7
Peel them while they are warm, then put them in a large bowl and mash them.
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8
Add salt and butter and mix until all is combined.
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9
Then, add the grated Parmesan cheese and mix.
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10
Add the all-purpose flour little by little.
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Work in the flour until the mixture comes together into a dough.
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12
When its ready the dough wont stick to your hands.
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13
Sprinkle flour over a baking sheet.
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14
Make little balls (1 diameter) of the potato mixture and place them over the baking sheet.
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15
Fill a medium saucepan about half way full with water.
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Bring to a boil then add a pinch of salt.
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Drop in the gnocchi balls carefully.
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Youll probably want to do this in batchesdont crowd the pan.
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19
Cook until the balls start to float.
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20
Once they surface, remove them from water using a skimmer.
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Set aside in a serving bowl.
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22
Repeat with the remaining gnocchi.
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23
For the cheese sauce: In a medium saucepan over a low heat, melt butter.
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24
Drop in the chopped onions and fry them until golden.
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Add the all-purpose flour and cook it until the mixture turns golden.
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26
Pour in the whole milk and the three kinds of cheese.
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27
Keep on stirring the mixture until it starts to simmer.
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28
Turn off the heat and in the pour heavy cream, always stirring.
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29
Add salt and pepper to taste.
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30
Pour the sauce over the gnocchi.
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31
Sprinkle with additional grated Parmesan cheese.
