Baked Gnocchi with Fontina
Baked Gnocchi with Fontina is a comforting Italian baked pasta dish featuring soft potato gnocchi enveloped in a creamy, melted Fontina cheese sauce. Originating from Northern Italy, particularly the Aosta Valley where Fontina cheese is produced, it often includes ingredients like butter, cream, and sometimes herbs or a touch of nutmeg. The dish is baked until golden and bubbly, creating a rich, cohesive casserole.
🍽️ Nutrition at a glance
This dish is high in carbohydrates and fat, primarily from the potato gnocchi and the generous amount of Fontina cheese and cream. It provides a good source of calcium and protein, with a rough calorie ballpark of 500-700 kcal per typical serving.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 22 g |
| Carbs | 52 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 820 mg |
| Calcium | 350 mg |
| Phosphorus | 280 mg |
| Potassium | 380 mg |
| Vitamin A | 250 IU |
| Vitamin B12 | 0.8 mcg |
| Selenium | 15 mcg |
| Zinc | 2.5 mg |
| Riboflavin (B2) | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Fontina cheese is a semi-soft, Alpine cheese with a distinctive earthy, nutty flavor that melts beautifully, making it a prized ingredient in Italian fonduta and baked dishes. Nutritionally, the combination of potato and cheese offers a complete protein profile and significant energy density, reflecting its origins as hearty mountain fare.
