gnocchi in fontina sauce

Ingredients

• Servings: 4
• 1 pound refrigerated gnocchi
• 6 tablespoons unsalted butter
• 2 tablespoons chopped shallots
• 8 ounces italian fontina cheese, cubed
• 1/3 cup heavy cream
• 3 tablespoons freshly grated parmesan cheese
• 1 tablespoon chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil. add the gnocchi, and cook until tender, about 5 minutes. drain, and set aside.
• once the gnocchi goes into the pot, start the sauce, as you want the gnocchi 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 gnocchi into serving dishes, and spoon the sauce over them. garnish with chopped fresh basil.