This yummy, gooey, cheesy sauce is the perfect pairing to our gnocchi recipes. Serve this dish in small portions as a starter or primi piatti, or if you're feeling decadent, serve up a big bowl of it as a starter. Warning - it's very, very rich!
- 500g gnocchi (homemade or shop-bought)
- 6 tbsp. butter
- 2 shallots
- 225g fontina cheese, cubed
- 75ml double cream
- 3 tbsp. parmesan cheese, grated
- 1 tbsp. freshly chopped basil
- Black pepper to taste
Bring a pot of salted water to the boil. Once boiling, drop in the gnocchi and boil for 3-5 minutes or according to packet instructions. Drain.
Meanwhile, make the sauce. Finely dice the shallots. Melt the butter in a large frying pan. Add the shallots and fry for a few minutes until tender, then stir in the cream and heat until just under boiling point. Stir in the fontina and parmesan and keep stirring until melted. Do not let the sauce boil. Once the cheeses are melted, take the pan off the heat, stir in the basil and add black pepper to taste.
When the gnocchi is cooked, drain and stir into the sauce so they are completely coated. Divide between bowls to serve.