Gnocchi in Fontina cream sauce

When we went out for our anniversary dinner a couple of weeks ago, J had a tasty dish that he couldn't forget. So he searched high and low and found a recipe that is pretty darn close. We tried it out Saturday evening and it was fabulous!

Gnocchi in Fontina cream sauce

1 pound gnocchi
6 T butter
2 T shallots
8 ounces Fontina
2/3 C cream
3 T parmesan
1 T fresh basil

Directions:

First, melt the butter with shallots (or substitute onion and add some garlic like we did)


Then add the cream. We like rich and we like extra sauce, so we added a bit extra cream. Bring the mixture to light boil. Add the Fontina & parmesan. Stir until melted.


Cook and drain the gnocchi (or make your own).


Add the pasta to your sauce. Serve and top with fresh basil. Voila!