Prep time 40 minutes
Cook time 20 minutes
Yield: Serves or Makes 4
Bring a large pot of water to boil. Peel potatoes and cut into smaller chunks, about 2-3 inches in size. Boil potatoes for 20 minutes. Potatoes are cooked if very soft when punctured with a knife or fork. Drain water and place potatoes on a cloth to absorb the excess water.
While potatoes boil, prepare sauce by heating butter in a medium sauté pan until slightly browned. Add in fresh garlic and rosemary and cook for 4 minutes. Stir in half and half and chicken stock then bring to a boil. Sauce should thicken slightly but still remain watery. The sauce will thicken further once gnocchi is added. Cover until ready for use.
Mash potatoes using a potato masher or pulse in blender until smooth. In a bowl, add egg, salt and flour to the potatoes and mix until a slightly stiff dough forms. Dust a flat surface with flour and turn dough onto surface. Form dough into a ball and cut into long strips. On your floured surface, roll each strip with your hands until it's about a half inch to an inch in thickness. Cut strip into 1-inch pieces. Dust gnocchi pieces with flour to prevent them from sticking Continue with remaining dough.
Return sauce to low heat. Bring another pot of water to boil and, working in batches, cook gnocchi for about 2-3 minutes. Gnocchi will rise to the top of the water when cooked. Remove from boiling water with a slotted spoon and place directly in sauce. Stir slowly as you incorporate each batch into the sauce.
Once all the gnocchi has been cooked and added to sauce, remove from heat and add in shredded cheese and season to taste with salt and pepper.