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Gnocchi and three cheese bake
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Indulgent winter mac and cheese made with Parmesan, mascarpone, and White Castello cheese.
Ingredients:
  • 4 (about 800g) sebago potatoes, peeled, quartered
  • 225g (1 1/2 cups) plain flour
  • 20g (1/4 cup) finely grated parmesan
  • 70g breadcrumbs
  • 80g butter
  • 50g plain flour
  • 80ml white wine
  • 500ml milk
  • 40g parmesan
  • 125g mascarpone
  • 150g white castello cheese, crumbled
Instructions:
  • Steam the potato until tender, about 20 minutes. Let it cool for 10 minutes. Then, either use a potato ricer for a finer texture or a potato masher for a chunkier mash.
  • Combine flour and Parmesan with the potato mixture using a wooden spoon until just combined, then knead by hand until smooth. If the dough is too soft, incorporate more flour until it reaches a firm consistency.
  • Divide the dough into 4 equal portions. Roll one portion into a 2cm-diameter log and cut into 2cm pieces. Repeat with the rest of the dough portions. Roll each piece into a ball and then gently press each ball with a floured fork. Place the prepared dough on a lined tray.
  • In a medium saucepan over high heat, melt butter until foamy. Stir in flour and cook for 2 minutes until bubbly. Pour in wine and stir for 2 minutes until well combined and bubbly. Remove from heat. Slowly whisk in milk and return to heat, stirring for 5 minutes until thickened. Take off heat. Stir in parmesan, mascarpone, and white Castello until melted and smooth. Season to taste and cover with baking paper on the surface.
  • 1. Preheat the oven to 200°C and bring a large saucepan of salted water to a boil. 2. Cook one-third of the gnocchi in the boiling water for 3 minutes or until it rises to the surface. 3. Transfer the cooked gnocchi to a heatproof bowl using a slotted spoon. 4. Repeat the process with the remaining gnocchi in two more batches. 5. Combine the warm cheese sauce with the gnocchi and gently toss to mix. 6. Season the dish to taste before serving.
  • Divide gnocchi evenly into four 2-cup (500ml) shallow ovenproof dishes. Top with breadcrumbs and bake until golden brown, about 10 minutes.

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