Gnocchi with Cheesy Sauce

For the gnocchi dough:
Add potatoes into a large pot over and cover them with water. Put the pot on the stove over medium heat. Cook until they soften. The cook time will depend on the size of potatoes but for medium sized potatoes this will take 20-25 minutes. They should be fork tender so test with a fork and remove them from the heat when the fork easily goes into the potato. Drain off the water. Peel them while they are warm, then put them in a large bowl and mash them.

Add salt and butter and mix until all is combined. Then, add the grated Parmesan cheese and mix.

Add the all-purpose flour little by little. Work in the flour until the mixture comes together into a dough. When it’s ready the dough won’t stick to your hands.

Sprinkle flour over a baking sheet. Make little balls (1″ diameter) of the potato mixture and place them over the baking sheet.

Fill a medium saucepan about half way full with water. Bring to a boil then add a pinch of salt. Drop in the gnocchi balls carefully. You’ll probably want to do this in batches—don’t crowd the pan. Cook until the balls start to float. Once they surface, remove them from water using a skimmer. Set aside in a serving bowl. Repeat with the remaining gnocchi.

For the cheese sauce:
In a medium saucepan over a low heat, melt butter. Drop in the chopped onions and fry them until golden. Add the all-purpose flour and cook it until the mixture turns golden.

Pour in the whole milk and the three kinds of cheese. Keep on stirring the mixture until it starts to simmer. Turn off the heat and in the pour heavy cream, always stirring. Add salt and pepper to taste.

Pour the sauce over the gnocchi. Sprinkle with additional grated Parmesan cheese.