	Refrigerated gnocchi	1 Pound
	Unsalted butter	6 Tablespoon
	Chopped shallots	2 Tablespoon
	Fontina cheese	8 Ounce, cubed
	Heavy cream	1⁄3 Cup (5.33 tbs)
	Freshly grated parmesan cheese	3 Tablespoon
	Chopped fresh basil	1 Tablespoon

Nutrition Facts

Serving size

Calories 506 Calories from Fat 409

% Daily Value*

Total Fat 47 g71.6%

Saturated Fat 29 g145%

Trans Fat 0 g

Cholesterol 151.5 mg50.5%

Sodium 636.8 mg26.5%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.06 g0.24%

Sugars 1 g

Protein 20 g39.5%

Vitamin A 34.2% Vitamin C 2.3%

Calcium 46.4% Iron 2.5%

*Based on a 2000 Calorie diet

Directions

1. Bring a large pot of lightly salted water to a boil. Add the gnocci, and cook until tender, about 5 minutes. Drain, and set aside.

2. Once the gnocci goes into the pot, start the sauce, as you want the gnocci 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 gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.