Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Potato Gnocchi With Fontina Cheese Sauce
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- #17770
Gnocchi is pasta's lesser known but equally cool and versatile cousin. This decadent dish with parmesan and fontina will have you scraping the plate for the last, cheesy bite. Pretty much perfect with a glass of white wine.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 1/2 ounces fontina cheese, diced
1/2 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese
1 package (13 ounce size) potato gnocchi
freshly ground black pepper or other seasonings
directions
Cook the gnocchi as directed in boiling water.
Meanwhile, heat a medium saucepan over medium-low heat. Add the fontina, cream, butter, and Parmesan cheese. Stir constantly until the cheese is melted and smooth.
When the gnocchi is cooked, drain well and place on individual serving dishes.
Top the cooked gnocchi with the warm cheese sauce and serve immediately with fresh cracked pepper. Add additional Parmesan to taste if desired.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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