Gnocchi with fontina cream

Ingredients

• 500 ggnocchi
• 150 gfontina
• 3 tablespoonsdouble cream
• 2 tablespoonsbrandy
• to tastesalt

Instructions

1. 1

   Make the cream

   Cut the fontina into small cubes. Warm it gently with the cream, stirring continuously until it melts into a smooth sauce.

2. 2

   Add the brandy

   Stir in the brandy, then keep the fontina cream warm until you are ready to dress the gnocchi.

3. 3

   Boil the gnocchi

   Cook the gnocchi in plenty of salted boiling water and drain them as soon as they rise to the surface.

4. 4

   Dress and serve

   Tip the gnocchi into a serving bowl and add the fontina cream. Toss gently to coat them evenly.

What are gnocchi with fontina cream?

Gnocchi are soft Italian dumplings, often made with potato, and here they are served with a creamy melted-cheese sauce. Fontina gives the sauce its distinctive rich, savoury character, while a little brandy adds a fragrant note.

This version relies on a short ingredient list and a gentle melting technique. The sauce is made separately, then mixed with the gnocchi just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 14g protein, 29g carbs, 15g fat.

Most of the carbohydrates come from the gnocchi, while fontina and cream provide most of the fat and a good share of the protein. Pair a serving with salad or vegetables for a more balanced plate.

Choosing the ingredients

Fontina: Cut it into small, even cubes so it melts readily with the cream. Remove any rind before cutting if the cheese has one.

Gnocchi: Use 500 g for four servings. Fresh or packaged gnocchi can both be cooked using the same floating cue in the method.

Brandy: Measure the two tablespoons before you start, so they can be stirred into the sauce once the cheese has melted.

Getting a smooth sauce

Low heat: Warm the fontina and cream gently rather than letting them boil. Keep stirring as the cheese melts to help the mixture become a cohesive cream.

Warm hold: Once the brandy is added, keep the sauce warm until the gnocchi are ready. Avoid overheating it, which can make a cheese sauce separate or turn thick.

Knowing when the gnocchi are ready

The recipe’s cue is simple: drain the gnocchi as soon as they rise to the surface. Have a colander ready, as they are meant to go straight into the serving bowl.

Use plenty of salted boiling water so the dumplings have room to move. Stir gently if needed, taking care not to break them.

Combining and serving

Add the warm sauce to the drained gnocchi and fold them together gently, so each dumpling is coated without being crushed. Serve straight away while the cream is warm and fluid.

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich cheese sauce. Keep any side dish lightly seasoned so it does not compete with the fontina.

Recipe notes & tips

• Cut the fontina into small cubes to help it melt evenly.
• Keep the heat gentle while making the cheese cream.
• Stir the sauce continuously as the fontina melts.
• Drain the gnocchi promptly when they rise to the surface.
• Fold the sauce through the gnocchi carefully to keep them intact.

Variations

• Add black pepper: grind a little over the finished dish for a sharp, warm note.
• Use a different melting cheese: choose a mild cheese that melts smoothly for a less distinctive flavour.
• Add herbs: finish with finely chopped parsley for a fresh accent.
• Serve with vegetables: add a side of lightly cooked greens for contrast.
• Skip the brandy: leave it out for a simpler cheese cream.

Common mistakes to avoid

• Using high heat: the sauce may split; melt the fontina gently over low heat.
• Cutting large cheese pieces: they take longer to melt; cube the fontina evenly.
• Boiling the sauce: it can become oily or grainy; keep it warm without letting it boil.
• Overcooking the gnocchi: they can lose their shape; drain them as soon as they float.
• Tossing too roughly: the dumplings may break; fold them through the sauce gently.

How to store

For the best texture, serve the gnocchi as soon as they are dressed. Refrigerate leftovers in a covered container for up to 2 days, then reheat gently in a pan with a small splash of water or cream, stirring carefully.

Frequently asked questions