Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Once the gnocchi goes into the pot, start the sauce, as you want the gnocchi to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, 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.

  • Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

Nutrition Facts

623.7 calories; 19.6 g protein; 22.5 g carbohydrates; 163.3 mg cholesterol; 606.7 mg sodium. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/18/2005
As a major cheese lover, I can't believe I am even going to bring myself to type this, but this recipe just had too much cheese. The scallions bring a really great flavour to this dish, but we easily could have cut down on the fontina cheese. I will try this dish again, but next time, I will use 6 oz of fontina cheese and 1/2 cup cream. On a side note, try a bite before adding additional parmesan cheese on top!! Read More
(94)

Most helpful critical review

Rating: 3 stars
01/19/2005
VERY heavy. I would suggest using light cream and half the butter. Taste was good, but again... heavy. Make sure the cheese doesn't have time to harden or it will separate from the butter and cream. Read More
(54)
121 Ratings
  • 5 star values: 61
  • 4 star values: 35
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
01/18/2005
As a major cheese lover, I can't believe I am even going to bring myself to type this, but this recipe just had too much cheese. The scallions bring a really great flavour to this dish, but we easily could have cut down on the fontina cheese. I will try this dish again, but next time, I will use 6 oz of fontina cheese and 1/2 cup cream. On a side note, try a bite before adding additional parmesan cheese on top!! Read More
(94)
Rating: 4 stars
01/18/2005
As a major cheese lover, I can't believe I am even going to bring myself to type this, but this recipe just had too much cheese. The scallions bring a really great flavour to this dish, but we easily could have cut down on the fontina cheese. I will try this dish again, but next time, I will use 6 oz of fontina cheese and 1/2 cup cream. On a side note, try a bite before adding additional parmesan cheese on top!! Read More
(94)
Rating: 3 stars
01/18/2005
VERY heavy. I would suggest using light cream and half the butter. Taste was good, but again... heavy. Make sure the cheese doesn't have time to harden or it will separate from the butter and cream. Read More
(54)
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Rating: 5 stars
12/01/2005
This was truly decadent! Oh my gosh it was like something out of a wonderful restuarant! The only thing is that I would cut the butter amount in half I think it is really too much. It kind of pooled on top of the sauce and separated a little. I was a little short on fontina so I upped the parmesan to 1/4 cup. Sadly I had no fresh basil so I had to use dried. Still good though but I can't imagine how much better it would have been with fresh! Read More
(42)
Rating: 4 stars
01/13/2005
Such an easy recipe. Had trouble finding Fontina cheese so settled for a cheese labeled as "Dutch soft cheese." Close enough for me. To cut down fat I used low fat milk instead of cream but it was still creamy enough for my taste. Read More
(34)
Rating: 4 stars
08/08/2006
It was great! really tasty.. I added one box of frozen spinach (thawed and REALLY WELL DRAINED) and a little bit of lemon juice right at the end. My husband suggested we put pancetta and mushrooms next time.. a GREAT recipe to work with. Read More
(25)
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Rating: 3 stars
01/20/2007
I hate giving this recipe a three rating, but I felt that it needed a little perfecting. I made my sauce the same way as I would for mac and cheese. That means cutting the butter amount in half, adding flour to make a roux, then adding the liquid, stirring until thickened and finally the cheese. In this case, I used fat free half and half and found I needed more than suggested. Fontina is one of my all time favorite cheeses, so I was thrilled to have a reason to buy it. I shredded it instead of cubing and probably used a bit more. I also added some seasonings to the sauce. This was a great start to a comforting and delicious dish. Thanks! Read More
(23)
Rating: 5 stars
01/08/2005
very quick and easy to prepare. the delightful creamy rich cheese sauce goes well over broccoli or any veggie too---easy way to feed kids! shallots give a wonderful flavor; fontina cheese---any day any time w/ anything! very filling dish with gnocchi---will try penne or bowtie pasta next time! thanks for sharing! Read More
(15)
Rating: 5 stars
05/22/2005
Really yummy sauce especially with my home made gnocchi. Made exact from recipe with great results. Perfect for a special meal since it is so decadent! Read More
(14)
Rating: 5 stars
04/05/2010
This is straight up comfort food! I made my own gnocchi bc I dont like pre-made gnocchi. I did twist the recipe a little bit I added garlic and sage to the shallots and took off the basil. This was delicious! I strongly recommend adding fresh minced garlic; it makes a huge difference! Read More
(11)