Gnocchi in Parmesan Cheese Sauce
Quick, easy and absolutely delicious! Gnocchi in cheese sauce is a very rich and satisfying meal - serve with a crisp salad to balance out the richness.
Ingredients
Serves: 4
- 500g fresh gnocchi
- 6 tablespoons unsalted butter
- 2 tablespoons chopped eschallots
- 300g parmesan cheese, cubed
- 1/3 cup thickened cream
- 1 tablespoon chopped fresh basil
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Bring a large pot of lightly salted water to a boil. Add the gnocci and cook until tender, about 5 minutes. Drain, and set aside.
- Once the gnocci goes into the pot start the sauce, as you want the gnocci to be done first. Melt the butter in a saucepan over medium heat. Add the eschallots and cook for a few minutes until tender. Stir in the cream and heat to almost a boil. Gradually mix in the cheese, being careful not to boil. Stir until smooth then remove from the heat immediately, or the sauce may clump.
- Place gnocci into serving dishes and spoon the sauce over them. Garnish with chopped fresh basil.
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Reviews and Ratings
Global Ratings:
(118)
Reviews in English (90)
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!! - 18 Jan 2005 (Review from Allrecipes USA and Canada)
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. - 18 Jan 2005 (Review from Allrecipes USA and Canada)
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! - 01 Dec 2005 (Review from Allrecipes USA and Canada)