Gnocchi in Fontina Sauce
Combine pillowy potato gnocchi—supremely creamy on the inside and crackly-crispy on the outside—with this sumptuous Reny Picot Fontina cheese sauce and you’ve got all the makings of a comfort food classic. Buon appetito!
1 pound potato gnocchi
3/4 cup milk
4 ounces Reny Picot Fontina, grated
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Juice of one lemon
Parsley, for garnish
- Cook gnocchi according to package directions, reserving 1/4 cup of the gnocchi cooking water, drain thoroughly. Transfer to a bowl. Rinse and wipe out the pot.
- In the same pot, heat one tablespoon of the butter on medium-high until melted. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until lightly browned.
- Slowly whisk in the milk and reserved gnocchi cooking water. Season with salt and pepper. Cook, whisking frequently, 3 to 4 minutes, or until thickened.
- Add the cheese and cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Set aside.
- In a large pan, heat the remaining tablespoon of butter on medium-high until hot. Add the gnocchi and cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy.
- Add the lemon juice. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.
- Toss gnocchi into the sauce and garnish with parsley. Serve warm.