Gnocchi in Fontina Sauce
Ingredients
- 1 (16 ounce) package refrigerated gnocchi
- 6 tablespoons unsalted butter
- 2 tablespoons chopped shallots
- ⅓ cup heavy cream
- 8 ounces Fontina cheese, cubed
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until tender, about 5 minutes. Drain.
- 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.
- Place gnocchi into serving dishes and spoon sauce over top. Garnish each serving with basil.
Source
Original recipe: View Original