Title: Gnocchi with Fontina Sauce
Categories: Cheese European Pasta
Yield: 4 Servings
| 1/2 | lb | Fontina cheese; grated |
| 1/2 | c | Heavy cream |
| 5 1/2 | tb | Butter |
| 1/4 | c | Parmesan cheese; grated |
| 1 | lb | Gnocchi dumplings |
| | | Leaves of fresh sage; for garnish |
Recipe by: The New Pasta Cookbook Place Fontina, cream, butter and Parmesan
in a double boiler or a bowl in a saucepan of simmering water. Heat,
stirring occasionally, until the cheeses have melted and the sauce is
smooth and hot. In the meantime start boiling water for the gnocchi, and
when the sauce is about halfway done, put in the gnocchi. Drain cooked
gnocchi and coat with a little vegetable oil. Pour sauce over the gnocchi,
garnish with sage leaves and serve immediately.