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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. Once the gnocchi goes into the pot, start the sauce, as you want the gnocchi to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, 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. | 3. Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gnocchi	1	pound	refrigerated	201.7333	0.0	44.88	1.1333
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
italian fontina cheese	8	ounces	cubed	201.7333	0.0	44.88	1.1333
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.