Gnocchi in Cheese and Parmesan Sauce with homemade gnocchi

👨‍🍳 Method

For the Gnocchi

1. 1
   Boil the potatoes in their skins until completely tender, peel while hot and pass through a ricer into a smooth mash.

   StovePotMasher
2. 2
   Let cool a little, then add the flour, egg and salt and knead gently, just until the dough is no longer sticky.

   💡Knead little and use as little flour as possible: overkneaded dough makes tough, rubbery gnocchi.
3. 3
   Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork.

   Knife
4. 4
   Cook in boiling salted water until the gnocchi float, then 1 minute more, and lift out with a slotted spoon.

   StovePotSlotted spoon

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
5. 5
   Cook the gnocchi in boiling salted water, until they float.

   StovePot
6. 6
   Reserve a cup of the cooking water and drain.

   LadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.

To assemble

1. 7
   Heat the butter in a wide pan.

   StoveFrying pan
2. 8
   Add the garlic and fry 1 minute.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 9
   Add the cream, nutmeg, salt and black pepper and simmer gently for 3 minutes, until the sauce thickens slightly.

   Stove
4. 10
   Add the Parmesan and yellow cheese to the sauce and stir until the cheeses melt.

   Stove
5. 11
   Add the cooked gnocchi and stir for 1–2 minutes, with a little of the cooking water if needed.

   💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
6. 12
   Serve immediately with the basil.