Gnocchi with fontina
Instructions
Cook the gnocchi in salted water, as they are afloat drain them and place them in a buttered baking dish.
Sprinkle with the Parmesan cheese, pour the cream, cover with thinly sliced fontina cheese and bake for about 5 minutes.
Serve very hot.
Ingredients and dosing for 4 persons
- 750 g of type potato gnocchi pasta
- 150 g of fontina cheese
- 5 tablespoons of cream
- 4 tablespoons of grated parmesan cheese
- Butter
- Salt