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.
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
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Method Prep: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.