This dinner is just excellent. It’s quite easy, and my two-year-old loves it! Texture and flavor are interesting. White rice is recommended.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 (16 ounce) package refrigerated gnocchi
- 6 tablespoons unsalted butter
- 2 tablespoons chopped shallots
- ⅓ cup heavy cream
- 8 ounces Fontina cheese, cubed
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until tender, about 5 minutes. Drain.
- Once gnocchi goes into the boiling water, start the sauce: Melt butter in a saucepan over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in cream and heat to almost a boil. Gradually mix in Fontina and Parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately so the sauce doesn’t clump.
- Place gnocchi into serving dishes and spoon sauce over top. Garnish each serving with basil.
Nutrition Facts
| Calories | 624 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 32 g |
| Sodium | 607 mg |
| Sugars | 1 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I saved this recipe months ago and have been needing to try. It came out really well the only thing it’s to much cheese for me. I love cheese but this was a little much for me but I will definitely make again!!!!!!
I made it for my husband and I tonight! The only thing I did different was just mixing the gnocchi in with the sauce. It’s so rich that way! It’s a great consistency, almost like a chowder. It’s SO rich and delicious! The fanciest thing I’ve ever made! My husband isn’t used to me making fancy things, and after a few bites he stood up and came over and hugged me ?? We loved it!
granddaughter made this yesterday and loved it….. then after the boiling water added them to brown butter in fry pan for few minutes until browned and tossed them in herbs to finish. All I can say is she can make these anytime!!!!!!
I forgot the parmesan cheese but it tasted excellent. I will make it again in the future.
I found the sauce way too rich for gnocchi. Like eating a bowl of paste.
Followed recipe, as I feel we all should the first time making a dish. Had fontina on hand as I bought it on accident. Thought perfect! I’ll use it up. The sauce was good, but can’t reconcile the cheese sauce being more of a melted, pliable cheese vs. a sauce. It tasted fine, even good, but the line ” heart-attack on a plate” ran through my head all throughout dinner. I’m also concerned about how the chunk of cheese sauce is going to reheat as the leftover “sauce” had congealed into a block by the time we were clearing the dinner table. Not sure if I’ll make it again. Think there are better sauces to be made for my gnocchi. But it was good, after all, it’s fontina cheese we’re talking about.
Love this!! Very fast ,easy, but one of my favourites! Added Bit of garlic ??pure comfort food!
Very rich! Good paired with a salad to help clense your pallet. So DELICIOUS though! Will make again!
Way too cheesy. Next time I will cut back on the amount.
This is a wonderful rich sauce that can be used on any pasta (I’ve made it for chicken fettuccine). Working with white sauces like this take a careful hand. It’s easy to get distracted (well at least for me – with kids & pets charging through the kitchen), so take to heart the “don’t let it get to a boil” warning. There were a few comments about it being heavy – but when you see a recipe with butter AND heavy cream, belly up (no pun intended) to the bar on that one. Good suggestions are using 1/2 & 1/2 instead of cream and lessening the butter or swapping out half with an equal amount of good olive oil (my personal favorite).
Loved it and easy to make!!
Decadent and rich, and a taste of heaven! I added pan fried prosciutto with the fresh basil to top it off, and it came out perfect. This is a very heavy dish, so I would suggest modifying the amount of butter and lighter version of cream. A little goes a long way. Five stars as this is the best version of Gnocchi I have found!
I used this as a base recipe. Added wine and more milk. Used parmesan instead. It was still a little to cheesy, but good!
the first time I made this it was pretty good with alterations, using 4 oz. cheese and 1/2 cream, 1/2 milk. The past two times turned out very salty and heavy. Will look for another recipe 4 oz fontina, 3 TBLS butter, 1/3 heavy cream and1/3 milk, parmesan
great basis for being able to modify to what’s on hand…had to use half/half…no shallots…added 1 and 1/2 fresh mushrooms sliced and minced garlic…no fontina on hand so used blue cheese….next time will use the shallots and fontina for sure….
I make this a couple times of a year when I’m craving cheese and carbs! This recipe is PERFECT! The best pasta I’ve ever eaten 🙂
So delicious and easy to make
gnoohi is not as easy as she make it look but it was really good it looked funny but it was truly good if you watch the video she will show you how to make the gnoohi I can not find it in the store so I made it and it was great give this recipe a try it is really good
One of my favorite side dishes. Always a hit!
This is better with homemade gnocci, but the sauce is incredible.
This is so easy and so delicious! I’ve also used havarti instead of fontina and it still tastes amazing