Gnocchi with Fontina Sauce
1/2 lb Fontina cheese -- grated
1/2 cup heavy cream
5 1/2 tablespoons butter
1/4 cup Parmesan cheese -- grated
1 lb gnocchi dumplings
A few leaves of fresh sage -- for garnish
Place Fontina, cream, butter and Parmesan in a double boiler or
a bowl in a saucepan of simmering water. Heat, stirring occasionally, until
the cheeses have melted and the sauce is smooth and hot.
In the meantime start boiling water for the gnocchi, and when
the sauce is about halfway done, put in the gnocchi. Drain cooked gnocchi and
coat with a little vegetable oil.
Pour sauce over the gnocchi, garnish with sage leaves.
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