Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, gnocchi with rich creamy fontina sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Place gnocchi into serving dishes, and spoon the sauce over them. Kick your cauliflower gnocchi up a notch with this creamy sun-dried tomato sauce with fresh herbs makes for a rustic, delicious dish! I toss the freshly boiled dumplings in a super creamy sun-dried tomato sauce.
Gnocchi With Rich Creamy Fontina Sauce is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Gnocchi With Rich Creamy Fontina Sauce is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have gnocchi with rich creamy fontina sauce using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Gnocchi With Rich Creamy Fontina Sauce:
- Make ready 1 lb Gnocchi
- Take 3 tbsp Unsalted butter
- Make ready 1 small Shallot, chopped (use 3 tbsp to half of the shallot)
- Take 8 oz Fontina cheese, cubed
- Prepare 1 cup Half and Half
- Get 3 tbsp Freshly grated Parmesan cheese
- Make ready 1 tsp Ground black pepper
- Prepare 1 tsp Minced garlic
- Make ready 1 tsp Basil (freshly chopped)
The key to the creamy pan sauce that covers chef John Besh's tender potato gnocchi is a rich crab stock, a splash of vermouth and a pinch of crushed red pepper. In a nod to his New Orleans home town, he adds lump crab meat to the sauce, too. 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.
Instructions to make Gnocchi With Rich Creamy Fontina Sauce:
- 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.
- 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.
- Spoon desired amount of sauce over the gnocchi and serve.
Quick and easy white cheese sauce which make the gnocchi melt in your mouth! This creamy mushroom gnocchi recipe is bursting with flavor from the white wine sauce, parmesan, and baby spinach. How to make creamy mushroom and spinach gnocchi. I used white wine not sherry as pictured but I bet sherry would be. I thought this was delicious and much more creamy than I expected.
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