Recipe for making potato gnocchi with cheese, a preparation based on fontina and cream, ideal dressing for a delicate first course.
Ingredients for 4 portions
- 6 spoons of cream
- 150 gr of thinly sliced fontina cheese
- 500 gr of potato dumplings
- 5 tablespoons of grated Parmesan cheese
- salt
- butter
How the potato and cheese dumplings are prepared
Boil a pan with two liters of water and a tablespoon of coarse salt on the heat, while starting the oven at 200 ° C.
Prepare the bottom of an oven dish with a piece of butter, as soon as the water on the fire starts to boil, throw the dumplings and cook them for about 3 minutes on medium heat, the cooking signal is given by their coming to the surface. Drain them with a slotted spoon and put them in the pan already greased with butter.
Spread the grated Parmesan over the entire surface, then sprinkle the cream and cover with the slices of fontina cheese.
Put in the oven at the set temperature reached and cook for 3 minutes, until the fontina melts, without exaggerating so as not to dry out the latter too much or, worse, burn everything.
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Potato gnocchi with fontina cheese should be served still very hot, keeping them in the same container used for cooking in the oven.
