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Bean
Posted May 23, 2006 05:35 AM
This turned out real good. I did have my red sauce as well because I thought this might be too rich, it wasn't. Add a bit of crushed red pepper!
Gnocchi in Fontina Sauce
8 oz fontina cheese, finely chopped
1/3 cup of cream
3 oz of butter (I used less)
3 T parmesan cheese, grated
14 oz potato gnocchi (I made the recipe in T&T)
1 T chopped onion
1 T fresh chopped basil leaves
In a pan, combine the fontina cheese, parmesan, cream, onion and butter over very light heat until the cheese is melted and the sauce is smooth and hot.
Boil the gnocchi in separate pan until it floats to the top of boiling water.Drain it. Serve the sauce over the gnocchi. Garnish it with fresh chopped bail leaves.
Posted May 23, 2006 05:35 AM
This turned out real good. I did have my red sauce as well because I thought this might be too rich, it wasn't. Add a bit of crushed red pepper!
Gnocchi in Fontina Sauce
8 oz fontina cheese, finely chopped
1/3 cup of cream
3 oz of butter (I used less)
3 T parmesan cheese, grated
14 oz potato gnocchi (I made the recipe in T&T)
1 T chopped onion
1 T fresh chopped basil leaves
In a pan, combine the fontina cheese, parmesan, cream, onion and butter over very light heat until the cheese is melted and the sauce is smooth and hot.
Boil the gnocchi in separate pan until it floats to the top of boiling water.Drain it. Serve the sauce over the gnocchi. Garnish it with fresh chopped bail leaves.