Gnocchi in Fontina Sauce

SUBMITTED BY: jensenly PHOTO BY: Michelle S

"Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil

READ REVIEWS (26)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add the gnocci, and cook until tender, about 5 minutes. Drain, and set aside.
Once the gnocci goes into the pot, start the sauce, as you want the gnocci to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
Place gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

Wine Tip

Try with a Barbera or Barbaresco from the Piedmont region of Italy.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 1, 2005 by What a Dish!

This was truly decadent! Oh my gosh, it was like something out of a wonderful restuarant! The only thing is that I would cut the butter amount in half, I think it is really too much. It kind of pooled on top of the sauce and separated a little. I was a little short on fontina, so I upped the parmesan to 1/4 cup. Sadly, I had no fresh basil, so I had to use dried. Still good though, but I can't imagine how much better it would have been with fresh!

13 users found this review helpful

Reviewed on Jan. 18, 2005 by MCKAJD03

VERY heavy. I would suggest using light cream and half the butter. Taste was good, but again... heavy. Make sure the cheese doesn't have time to harden or it will separate from the butter and cream.

7 users found this review helpful

Reviewed on Jan. 18, 2005 by kelcampbell

As a major cheese lover, I can't believe I am even going to bring myself to type this, but this recipe just had too much cheese. The scallions bring a really great flavour to this dish, but we easily could have cut down on the fontina cheese. I will try this dish again, but next time, I will use 6 oz of fontina cheese and 1/2 cup cream. On a side note, try a bite before adding additional parmesan cheese on top!!

6 users found this review helpful

MORE MEMBER REVIEWS