Gnocchi in Fontina Sauce

Name: Gnocchi in Fontina Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams Italian fontina cheese, cubed; 1 Tbsp chopped fresh basil; 454 grams refrigerated gnocchi; 79 milliliters heavy cream; 3 Tbsps freshly grated Parmesan cheese; 2 Tbsps chopped shallots; 6 Tbsps unsalted butter

Gnocchi in Fontina Sauce requires approximately 20 minutes from start to finish. This recipe serves 4. This main course has 642 calories, 21g of protein, and 44g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have fontina cheese, basil, butter, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

Equipment you will use

Pot

Add the gnocchi, and cook until tender, about 5 minutes.

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Gnocchi

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.

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Gnocchi

Butter

Sauce

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Sauce Pan

Pot

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.

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Parmesan

Shallot

Fontina Cheese

Cream

Sauce

Place gnocchi into serving dishes, and spoon the sauce over them.

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Gnocchi

Sauce

Garnish with chopped fresh basil.

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Fresh Basil

Equipment

Pot

Sauce Pan

Ingredients

Servings:

227grams

Italian fontina cheese, cubed 1Tbsp

chopped fresh basil 454grams

refrigerated gnocchi 79milliliters

heavy cream 3Tbsps

freshly grated Parmesan cheese 2Tbsps

chopped shallots 6Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Gnocchi on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.