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.

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!

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

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!

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

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

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

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

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.

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

loved the sauce! was wonderful!

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.

I hate giving this recipe a three rating, but I felt that it needed a little perfecting. I made my sauce the same way as I would for mac and cheese. That means cutting the butter amount in half, adding flour to make a roux, then adding the liquid, stirring until thickened and finally the cheese. In this case, I used fat free half and half and found I needed more than suggested. Fontina is one of my all time favorite cheeses, so I was thrilled to have a reason to buy it. I shredded it instead of cubing and probably used a bit more. I also added some seasonings to the sauce. This was a great start to a comforting and delicious dish. Thanks!

It was great! really tasty.. I added one box of frozen spinach (thawed and REALLY WELL DRAINED) and a little bit of lemon juice right at the end. My husband suggested we put pancetta and mushrooms next time.. a GREAT recipe to work with.

I gave this four stars because I thought it was good but too salty. However, my husband loved it and wants me to make it again. I did try it once with Muenster cheese and that turned out pretty good (and its a lot cheaper than Fontina cheese). Thanks!

I was surprised at how quick and easy this is. Very yummy!