Baked Gnocchi with cheese and sage

Bring a touch of Italy to your Thanksgiving table with Nocca Gnocchi Baked with Sage and Cheese Sauce — a cozy, flavorful side that combines rustic charm with rich, cheesy comfort.

INGREDIENTS:

- 4 tablespoons unsalted butter

- 4 tablespoons flour

- 1 cup chicken stock or vegetable stock, warmed

- 1 cup whole milk

- Small pinch of salt to taste

- ¼ teaspoon freshly grated nutmeg

- 1 tablespoon fresh sage leaves, finely chopped

- 1 cup Fontina cheese, grated

- 1 cup Parmesan cheese, grated, plus more for garnish

- 1 pack Nocca gnocchi

INSTRUCTIONS

Preheat oven to 350°F/180°C.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and milk, continue to whisk until it thickens, about 3 minutes. Stir in the salt, nutmeg and sage.

Add the fontina and Parmesan cheese and stir with a spoon until melted.

Stir in the gnocchi (no need to pre-boil) and transfer to a baking dish and bake for 20 minutes until the top is bubbly and golden.

Serve warm topped with grated Parmesan cheese.

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