1 pound baking potatoes
8 ounce Fontina, thinly sliced
4 ounces all-purpose flour
4 ounces butter
Salt
Make the gnocchi as in basic recipe. In this case, no egg is required in the dough. Also, this gnocchi should be prepared right before use.
Cook gnocchi, and strain. Place alternate layers of gnocchi and Fontina in a buttered baking dish, making sure you have at least 3 layers. The top layer should be of cheese. Dot with butter and bake for 5 minutes. Let it rest 5 more minutes and serve.
Makes 4 to 6 servings.