Gnocchi in Fontina Sauce
( YIELD: 4 )

I N G R E D I E N T S
Decceco gnocchi	1 pound
Unsalted butter	6 tablespoons
Chopped shallots	2 tablespoons
Italian fontina cheese- cubed	8 ounces
Heavy cream	one third a cup
Parmesan cheese	3 tablespoons freshly grated
Fresh basil - chopped	1 tablespoon

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.