Reviewed: May 19, 2012

The sauce rocks! I couldn't fine gnocci at two different grocery stores so I ended up serving it on ravioli instead. I'm sure the gnocci would have been even better. The sauce is so rich this is definitely not something you can make too often.

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Reviewer:

may2mac

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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Apr. 26, 2012

this is a great recipe! Living here in Europe it's easy to get gnocchi and any number of different sauces all the time. This sauce is just the same as I get from our favorite resturant here. ALL sauces here are thick, hearty, filling and wonderful. American sauces tend to be thinner. I followed the recipe exactly and added just a bit of fresh garlic, served over homemade gnocchi I learned to make in Italy. LOVED IT.

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Reviewer:

BMADDEN

Reviewed: Mar. 15, 2012

I have had my eye on this recipe for awhile and finally made it tonight. It was delicious! I added asparagus sauteed in a little fresh garlic and used half and half instead of the heavy cream. Will definitely make again!

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Reviewer:

Jayne B.

Reviewed: Jan. 31, 2012

This sauce is delicious, it's very rich and thick. My husband really loved this sauce and had no qualms about giving it 5 stars. I made it exactly as the recipe is printed. I am curious to see how it reheats tomorrow for lunch.

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Reviewer:

grandmaNancy

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Reviewed: Oct. 28, 2011

MMM! I added garlic and used milk, not heavy cream, adding enough to achieve my desired consistency-which was way for than 1/3 cup for a halved recipe! I also added some salt to bring out the flavors and several twists of freshly cracked white pepper. I was fated with 'you can't find something when you look for it,' so I served tortellini instead of gnocchi. I really like gnocchi, so next time I run into them, I shall have to buy them and make this again!

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Reviewer:

*~Lissa~*

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Oct. 10, 2011

This was ok. I only used 4 tbsp butter and skim milk. It looked to thick so I added some more milk. It was nice and creamy on the stovetop , but my husband was late and by the time we ate the sauce was gloppy.

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Reviewer:

katiesmommy

Cooking Level: Intermediate

Reviewed: Sep. 8, 2011

Not sure what everyone is saying about it being too heavy or strong...of course it's going to be strong! It's supposed to be! My family is from Naples and I've had this exact dish while I was in Italy, and this recipe is almost on the dot. I kept the sauce simple. I just made it with butter, fontina cheese, and heavy cream. A pinch of garlic and herb seasoning. That's it & perfection!

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Reviewer:

Lina

Reviewed: Aug. 27, 2011

I have been known to add some crumbled bacon to this & it always gets rav reviews!

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Reviewer:

Angel_1988

Cooking Level: Intermediate

Home Town: Payson, Arizona, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jun. 22, 2011

Fantastic!! Very rich, creamy sauce that pairs nicely with the gnocchi. Will definitely make again!

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Reviewer:

mpon

Reviewed: Jun. 11, 2011

The flavour is delicious, but the texture is not as great. The cheese congeals quickly once the dish starts to cool. Perhaps a roux-based sauce made with grated fontina would work better. However, it is worth tweeking for the lovely flavours. Thanks!

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