5: GNOCCHI AL FORNO WITH GENNARO CONTALDO

5: GNOCCHI AL FORNO WITH GENNARO CONTALDO
 
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Ingredients

Ingredients
Method
 
  • 30g butter
  • 6 fresh sage leaves
  • Sea salt
  • 600g gnocchi
  • 100g fontina cheese, roughly chopped
  • 50g Parmesan cheese, freshly grated
Preheat the oven to 200°C. Put the butter and sage leaves into an ovenproof frying pan and gently melt over a medium heat for 1 minute.

Meanwhile, bring a large saucepan of lightly salted water to the boil and carefully drop the gnocchi into the boiling water. When the gnocchi appear on the surface of the water, use a slotted spoon to remove them from the pan. Stir the drained gnocchi in to the melted butter and sage in the ovenproof frying pan.

Add the fontina and Parmesan cheese to the gnocchi and then bake in the oven for 5 minutes until golden, melted and crispy.

Remove from the oven and leave to rest for a couple of minutes and serve with a crisp green salad.

5: GNOCCHI AL FORNO WITH GENNARO CONTALDO

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This recipe was uploaded by FoodTube

 
 
NUTRITIONAL INFO:
439 kcals, 18.6g fat (11.3g saturated), 16.9g protein, 51.1g carbs, 1g sugar.

Serves 4

Method


Preheat the oven to 200°C. Put the butter and sage leaves into an ovenproof frying pan and gently melt over a medium heat for 1 minute.

Meanwhile, bring a large saucepan of lightly salted water to the boil and carefully drop the gnocchi into the boiling water. When the gnocchi appear on the surface of the water, use a slotted spoon to remove them from the pan. Stir the drained gnocchi in to the melted butter and sage in the ovenproof frying pan.

Add the fontina and Parmesan cheese to the gnocchi and then bake in the oven for 5 minutes until golden, melted and crispy.

Remove from the oven and leave to rest for a couple of minutes and serve with a crisp green salad.
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