Italian Gnocchis
 Add to Favorite


Share this on
Share on Facebook Facebook
Share on Digg Digg
Share on Netscape Netscape
Share on Google Bookmarks Google Bookmarks
Share on Reddit Reddit
Share on Windows Live Windows Live
Share on Yahoo! My Web Yahoo! My Web

- 1 pound refrigerated gnocchi
- 6 tablespoons unsalted butter
- 2 tablespoons chopped shallots
- 8 ounces fontina cheese, cubed
- 1/3 cup heavy cream
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil


Bring a large pot of lightly salted water to a boil. Add the gnocci, and cook until tender, about 5 minutes. Drain, and set aside.
Once the gnocci goes into the pot, start the sauce, as you want the gnocci 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.
Place gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.