Reviewed: Oct. 4, 2009

Loved this recipe, sauce was thick but decadent. We added some chopped bacon to give it some texture and salty flavor, and it was delicious! Check our food blog out at http://KickinCuisine.blogspot.com

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Kickin Cuisine

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Reviewed: Sep. 29, 2009

I thought the sauce was too rich, too thick. Kids ate it for dinner without snubbing their noses but the leftovers were thrown away. Which was disappointing after spending that much on cheese.

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ROMEOLUV3

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Sep. 19, 2009

This is a very rich treat of a recipe. Don't make it unless you are a big fan of rich gooey cheese and deep buttery flavor. I used dried gnocchi in place of frozen and they were still perfect. I added a little garlic and pepper when cooking the shallots. My sauce was way too thick so I added more cream at the end until I had the right consistancy. This is best eaten warm and right away. If you reheat it expect some seperation from the sauce. I served it hot over a lightly floured and pan fried chicken breast. I recommend serving it with something like chicken or pork to let your palate have a break from the richness of the pasta.

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LADYCASS

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Reviewed: May 27, 2009

Made just as written; it was ok. Too rich and cheesy for my taste. I think adding something acidic like tomatoes or roasted red pepper may help cut through some of the cheese and bring in another flavor.

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rosenk

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Reviewed: May 27, 2009

I thought it was very delicious. The cheese was a bit stringy, but overall everything went together wonderfully. I upped the cream to a 1/2 cup, but otherwise pretty much followed the recipe. My husband wasn't big on the gnocchi, so I plan to try again with linguine instead.

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raesive

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Nov. 27, 2008

The sauce was extremely rich, but it was not perfect. Fontina cheese is fairly pricey and I think i would have gotten more enjoyment from eating it on crackers or in an omelet. Won't be making again.

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belle

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

Very good...just like a high end restaurant would serve! I used light cream and found that I had to adjust (use more) accordingly as I was make the sauce. I also used Asiago and parmesan cheese as well as reducing the amount of fontina. Very rich sauce...I found it needed something so the next time I served it I added some sauted wild mushrooms on top...made it absolutely perfect!

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MrsSayerzy

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

Very good flavor but I wish there was some way to keep the cheese sauce from gumping up as soon as they start cooling down on your plate. These were so rich and filling that we could only eat a small amount of them. I think I would make these again but as a side dish.

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Swidgen

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

I made this for my dinner group this week and it was the most popular dish out of all the ones I served. The only trouble I ran into is that Fontina cheese is incredibly expensive here, I could only find it at Whole Foods. Because I was cooking for 10 people, I ended up using less Fontina than the recipe called for, and increased the butter and parmesan slightly to compensate. It was very rich, but extremely tasty. I do recommend tasting this sauce as you're mixing in the cheese to get the right combination of flavors.

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MANDIE722

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Norcross, Georgia, USA

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Reviewed: Apr. 10, 2008

This recipe is simply decadent! Excellent. For those that said it was too think a sauce, add alittle more half and half if it appears to be too thick while melting the cheese, sheesh. This makes plenty of sauce, so you may have alittle less than half left over. This sauce is perfect for a fondue sauce, so keep the extra sauce, grab some crusty bread and enjoy with a loved one. Be warned: This recipe is VERY rich, so you won't want to make this every week. Once a month or for a special occasion like Valentine's Day or an anniversary would be perfect! ENJOY!

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Robert E.

Cooking Level: Expert

Living In: Levittown, Pennsylvania, USA

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Reviewed: Feb. 19, 2008

it tastes good, but way too heavy. i would use half amount of fontina cheese. i also used half&half instead of heavy cream.

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fatneko

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Reviewed: Jan. 22, 2008

Delicious & decadent! I made homemade gnocchi using the 'Quick Gnocchi' recipe on this site & seasoned with crushed rosemary & salt/pepper. I did change the sauce a little and followed other reviewer's suggestions to reduce the butter by half and I did use half and half cream to cut down on fat. I substituted the fresh herbs and seasoned the sauce instead with a splash of white wine, 1/4 tsp cayenne pepper and 1/4 tsp ground mustand. It was soooo good!

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

I enjoyed this meal extremely. A very heavy combo. I will use as an appetizer next time

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JoeAnuar

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Reviewed: Jan. 4, 2008

The sauce was tasty but too thick. Next time I make it I would use light cream as oppossed to heavy cream

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daniel

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Reviewed: Dec. 17, 2007

This sauce was amazing! I think it would also be really good as a base for macaroni and cheese.

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ERINEMCGREEVY

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Reviewed: Sep. 25, 2007

Sorry but this did not go over well with my family. The sauce is way to thick and we were just not thrilled with the taste. Will keep looking. Thanks for letting us try

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LESLEYfromWI

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Reviewed: Aug. 21, 2007

We've never had gnocchi before, and discovered tonight we don't like it. I don't know if I overcooked them or what, but they had a horrid gluey heavy texture. The sauce was ok, but not worth the calories, and definitely not 10 bucks' worth of cheese. Disappointing. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 30, 2007

Cut butter in half as was suggested by other reviewers and turned out excellent.

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jtereba

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Reviewed: Apr. 17, 2007

loved the sauce! was wonderful!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Apr. 4, 2007

I LOVE Gnocchi! Can't get enough of those little doughy pillows of yumminess, but this sauce was very disappointing. Much to salty and thick. Will keep looking for other sauces for my little doughy pillows of yumminess.

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