Recipe: Tasty Gnocchi With Rich Creamy Fontina Sauce

Gnocchi With Rich Creamy Fontina Sauce. Creamy, cheesy, and hearty, this recipe has all the makings of a comfort food classic. After quickly cooking our gnocchi, we're sautéing them with a bit of butter until they turn crispy and golden brown on the outside—then serving them, dressed with a splash of lemon juice, over a sumptuous fontina. Quick and easy white cheese sauce which make the gnocchi melt in your mouth!

These baked leeks melt in your mouth with the creamy, garlic-infused sauce and rich fontina and Parmesan cheese topping. We didn't use a bread crumb topping, but it is. with Creamy Tomato Sauce. This comforting dish brings together pillowy gnocchi and tender shrimp with an irresistibly creamy tomato sauce—seasoned with a bit of earthy, dried oregano for savory flavor in every bite. You can cook Gnocchi With Rich Creamy Fontina Sauce using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Gnocchi With Rich Creamy Fontina Sauce

1. You need 1 lb of Gnocchi.
2. Prepare 3 tbsp of Unsalted butter.
3. You need 1 small of Shallot, chopped (use 3 tbsp to half of the shallot).
4. It's 8 oz of Fontina cheese, cubed.
5. Prepare 1 cup of Half and Half.
6. Prepare 3 tbsp of Freshly grated Parmesan cheese.
7. You need 1 tsp of Ground black pepper.
8. It's 1 tsp of Minced garlic.
9. It's 1 tsp of Basil (freshly chopped).

The perfect any night dinner meal. Cheesy and Creamy, the perfect Comfort Dish. I thought this was delicious and much more creamy than I expected. Only thing I tweaked was I added a little more chicken broth and used it to deglaze the pan before adding the remaining ingredients.

Gnocchi With Rich Creamy Fontina Sauce instructions

1. 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..
2. Melt the butter in a saucepan over medium heat. Add the shallots and minced garlic and cook for a few minutes, until tender. Stir in the half and half, pepper, and basil 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..
3. Spoon desired amount of sauce over the gnocchi and serve..

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