1 quantity Potato Gnocchi
80 g/3 oz butter. 120 g/4 oz fontina cheese, diced salt Parmesan cheese, freshly grated to serve


1.Cook the gnocchi, a few at a time, in lightly salted, boiling water As they rise to the surface, remove with a slotted spoon, drain well and place on a warm serving dish.
2.Dot with the butter sprinkle with the fontina, mix gently and serve immediately with Parmesan.

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