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How to make Gnocchi and three cheese bake

Yield = 4
Prep time: 0:40
Cook time: 0:50
Total time: 1:30

Ingredients

  • 4 (about 800g) sebago potatoes, peeled, quartered
  • 225g (1 1/2 cups) plain flour
  • 20g (1/4 cup) finely grated parmesan
  • 1 cup (70g) coarse fresh breadcrumbs (made from day-old bread)

Three cheese sauce

  • 80g butter
  • 1/3 cup (50g) flour
  • 1/3 cup (80ml) dry white wine
  • 2 cups (500ml) milk
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup (125g) mascarpone
  • 150g white castello cheese, crumbled

Method

  • Step 1 Cook the potato in a steamer basket over a saucepan of simmering water for 20 minutes or until tender. Remove from heat and set aside, uncovered, for 10 minutes to cool slightly. Use a potato ricer to mash the potato into a medium bowl. Alternatively, place in a large bowl and use a potato masher to mash until smooth.
  • Step 2 Add flour and parmesan to the potato and use a wooden spoon to stir until just combined. Use your hands to knead until smooth. If mixture is too soft, add more flour until a firm dough forms.
  • Step 3 Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions. Roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on a lined tray.
  • Step 4 To make the cheese sauce, melt butter in a medium saucepan over high heat until foaming. Add flour and cook, stirring, for 2 minutes or until flour bubbles. Add wine and stir for 2 minutes or until well combined and mixture bubbles. Remove from heat. Gradually add the milk while stirring with a balloon whisk. Return to heat and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add parmesan, mascarpone and white castello and stir until cheese melts and mixture is smooth. Season to taste. Cover surface with baking paper.
  • Step 5 Preheat oven to 200°C. Bring a large saucepan of salted water to boil over medium heat. Add one-third of gnocchi and cook for 3 minutes or until gnocchi rises to surface. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 2 more batches with remaining gnocchi. Add the warm cheese sauce and gently toss to combine. Season to taste.
  • Step 6 Spoon gnocchi among four 2-cup (500ml) shallow ovenproof dishes. Sprinkle with breadcrumbs. Bake for 10 minutes or until golden brown.