Gnocchi With Rich Creamy Fontina Sauce

Name: Gnocchi With Rich Creamy Fontina Sauce
Total time: 1200 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb Gnocchi; 3 tbsp Unsalted butter; 1 small Shallot, chopped (use 3 tbsp to half of the shallot); 8 oz Fontina cheese, cubed; 1 cup Half and Half; 3 tbsp Freshly grated Parmesan cheese; 1 tsp Ground black pepper; 1 tsp Minced garlic; 1 tsp Basil (freshly chopped)

Elle Woods @ElleWoods

Providence, Rhode Island

This a quick but decadent recipe. I drizzle the sauce over some Brussels sprouts. Delish!

Elle Woods @ElleWoods

Providence, Rhode Island

This a quick but decadent recipe. I drizzle the sauce over some Brussels sprouts. Delish!

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Ingredients

20 mins

3 servings

1 lbGnocchi
3 tbspUnsalted butter
1 smallShallot, chopped (use 3 tbsp to half of the shallot)
8 ozFontina cheese, cubed
1 cupHalf and Half
3 tbspFreshly grated Parmesan cheese
1 tspGround black pepper
1 tspMinced garlic
1 tspBasil (freshly chopped)

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Steps

20 mins

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

Melt the butter in a saucepan over medium heat. Add the shallots and minced garlic and cook for a few minutes, until tender. Stir in the half and half, pepper, and basil 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

Spoon desired amount of sauce over the gnocchi and serve.