Potato Gnocchi With Fontina
|Egg yolks||2 (At Room Temperature)|
|Grated nutmeg||1⁄4 Teaspoon|
|Freshly grated parmesan/Romano / locatelli||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Fontina cheese||1⁄4 Pound, sliced|
|Tomato sauce||2 Cup (32 tbs), heated|
1. Preheat oven to 350 degrees, then bake the potatoes for 1 hour. Skin the potatoes and put them through a food mill or mash them. Set the mashed potatoes aside.
2. In a large bowl, mix the egg yolks, salt, nutmeg, and 1/2 cup of grated cheese; blend well. Add the mashed potatoes, then add the flour, a little at a time, until a dough forms and holds together. The dough should be soft but firm enough to roll.
3. On a floured board, roll small amounts of dough into small 1 1/2 inch thick cylinders; cut each cylinder into 1/2 inch pieces. Take each piece and press it (and roll it) against a cheese grater. This gives the gnocchi a nice design and texture.
4. Drop the gnocchi gently into 4 quarts of boiling salted water, and cook for 5 minutes or until they rise to the surface. With a slotted spoon, drain and transfer to a kitchen towel. Put them in an ovenproof dish.
5. Preheat the broiler. In a skillet or small saucepan, heat butter until brown and then pour over gnocchis. Add remaining 1/2 cup parmesan cheese, add fontina slices, and place on piping hot gnocchi. Run under the broiler for 1 or 2 minutes until fontina is melted and begins to brown. Gnocchi should be 6 inches or less from broiling unit. If desired, serve with tomato sauce on the side.