GNOCCHI IN FONTINA SAUCE
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.
Provided by jensenly
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- 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 : Calories 623.7 calories, Carbohydrate 22.5 g, Cholesterol 163.3 mg, Fat 51.3 g, Fiber 1.1 g, Protein 19.6 g, SaturatedFat 31.9 g, Sodium 606.7 mg, Sugar 1.1 g
SPINACH GNOCCHI WITH FONTINA CHEESE
Categories Cheese Potato Appetizer Valentine's Day Spinach Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Steam potatoes until very tender, about 35 minutes. Cool potatoes slightly and peel. Mash potatoes in large bowl until smooth. Set aside.
- Meanwhile, bring 2 inches of salted water to boil in large pot. Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes. Drain spinach, reserving 1/4 cup cooking liquid. Squeeze out as much liquid as possible from spinach. Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.
- Transfer spinach mixture to bowl with potatoes. Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms. Season dough to taste with salt.
- Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Lightly flour the wires of a whisk. Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping of remaining dough.
- Preheat oven to 400°F. Butter 13x9-inch baking dish. Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes. Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish. Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat. Top with Fontina cheese slices. (Gnocchi can be prepared 1 day ahead. Cover and refrigerate.) Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.
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