About this recipe: 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.
Fontina is a cow's milk Italian cheese available in specialty delis and larger supermarkets.
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)