Rich and decadent gnocchi in white sauce. A quick and easy Fontina cheese sauce makes the gnocchi melt in your mouth! Best served with a light salad to balance out the richness.
Ingredients
- refrigerated gnocchi: 1 pack (16 ounce pack)
- unsalted butter: 6 Tbsp
- shallots: 2 Tbsp (chopped)
- heavy cream: 0.33333 cup
- ounces Fontina cheese: 8 piece (cubed)
- freshly grated Parmesan cheese: 3 Tbsp
- fresh basil: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until tender, about 5 minutes. Drain.
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Once gnocchi goes into the boiling water, start the sauce: Melt butter in a saucepan over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in cream and heat to almost a boil. Gradually mix in Fontina and Parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately so the sauce doesn't clump.
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Place gnocchi into serving dishes and spoon sauce over top. Garnish each serving with basil.
