Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 624
- Carbohydrate: 23g
- Fat: 51g
- Fiber: 1g
- Protein: 20g
- Sugar: 1g
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