Gnocchi in Fontina Sauce
Adapted from All Recipes
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=61270&origin=detail&servings=4&metric=false
INGREDIENTS:
1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces Italian fontina cheese, cubed
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1/3 cup heavy cream
3 tablespoons freshly grated Parmesan
cheese
1 tablespoon chopped fresh basil
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DIRECTIONS:
1. | 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. |
2. | 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. |
3. | Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil. |
1 comment:
Gah. Fontina ... gnocchi! My mouth says yes my trainer says nooooo! ;) Haha. Must try. Thanks!
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