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- Dish type
- Side dish
- Cheese sauce
This is a rich and decadent gnocchi recipe which is gorgeously cheesy. Perfect in small portions for an Italian dinner party starter, or if you're feeling naughty you can indulge in this dish as a main. It is quick and easy, but gains loads of flavour from the Fontina cheese.
109 people made this
- 500g shop-bought gnocchi
- 6 tablespoons unsalted butter
- 2 tablespoons chopped shallots
- 225g Italian Fontina cheese, cubed
- 75ml double cream
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Bring a large pot of lightly salted water to the boil. Add the gnocchi, and cook until gnocchi start to float to the surface, about 3 to 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 the 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.
Fontina is a cow's milk Italian cheese available in specialty delis and larger supermarkets.
Reviews & ratingsAverage global rating:(117)
Reviews in English (89)
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!!-18 Jan 2005
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.-18 Jan 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!-01 Dec 2005