Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, gnocchi with rich creamy fontina sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Gnocchi With Rich Creamy Fontina Sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Gnocchi With Rich Creamy Fontina Sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook gnocchi with rich creamy fontina sauce using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Gnocchi With Rich Creamy Fontina Sauce:
- Take 1 lb Gnocchi
- Take 3 tbsp Unsalted butter
- Take 1 small Shallot, chopped (use 3 tbsp to half of the shallot)
- Prepare 8 oz Fontina cheese, cubed
- Get 1 cup Half and Half
- Make ready 3 tbsp Freshly grated Parmesan cheese
- Take 1 tsp Ground black pepper
- Make ready 1 tsp Minced garlic
- Take 1 tsp Basil (freshly chopped)
This creamy Alfredo gnocchi is a decadent and delicious main course or side dish. It's made in one pan and ready in If you love Fettuccine Alfredo, then I'm thinking you will also like gnocchi with Alfredo sauce. This recipe really couldn't be easier.. With Cream Sauce Recipes on Yummly
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.
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