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.
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
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments