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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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Jan. 20, 2007

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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 8, 2006

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.

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WAIX0713

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 12, 2006

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!

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JLILLY19

Cooking Level: Expert

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Reviewed: Apr. 19, 2006

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

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 26, 2006

the sauce wasn't much like sauce at all. just melted cheese.

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 1, 2005

This was truly decadent! Oh my gosh, it was like something out of a wonderful restuarant! The only thing is that I would cut the butter amount in half, I think it is really too much. It kind of pooled on top of the sauce and separated a little. I was a little short on fontina, so I upped the parmesan to 1/4 cup. Sadly, I had no fresh basil, so I had to use dried. Still good though, but I can't imagine how much better it would have been with fresh!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2005

MY SAUCE CAME OUT WAY TOO THICK...I ENDED UP ADDING MORE CREAM. I DIDN'T REALLY LIKE THE TEXTURE OF THE SAUCE AND THE FLAVOR WAS JUST OKAY TO ME.

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Kathleen

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Reviewed: Oct. 17, 2005

This recipe was excellent. It was very rich, so I will only make for special occasions. I reduced the fontina cheese to about 6 ounces and also added sauteed scallops. Again, a wonderful recipe and very easy to make.

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WENDALINA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: May 22, 2005

Really yummy sauce especially with my home made gnocchi. Made exact from recipe with great results. Perfect for a special meal since it is so decadent!

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Michelle S

Cooking Level: Intermediate

Home Town: Berlin, Vermont, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Apr. 25, 2005

This was a tasty sauce and easy to prepare. It was my first time trying fontina and I was glad that the taste was not too harsh. I did add some milk to this recipe - probably about 1/2 cup. It was just REALLY thick!

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 18, 2005

VERY heavy. I would suggest using light cream and half the butter. Taste was good, but again... heavy. Make sure the cheese doesn't have time to harden or it will separate from the butter and cream.

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MCKAJD03

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Reviewed: Jan. 18, 2005

As a major cheese lover, I can't believe I am even going to bring myself to type this, but this recipe just had too much cheese. The scallions bring a really great flavour to this dish, but we easily could have cut down on the fontina cheese. I will try this dish again, but next time, I will use 6 oz of fontina cheese and 1/2 cup cream. On a side note, try a bite before adding additional parmesan cheese on top!!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 13, 2005

Such an easy recipe. Had trouble finding Fontina cheese, so settled for a cheese labeled as "Dutch soft cheese." Close enough for me. To cut down fat, I used low fat milk instead of cream, but it was still creamy enough for my taste.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jan. 11, 2005

Love the richness. Encredible dish, in every way-flavor, texture, color. My family loves it!

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JSCHEIDIES

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Reviewed: Jan. 8, 2005

very quick and easy to prepare. the delightful, creamy, rich cheese sauce goes well over broccoli or any veggie, too---easy way to feed kids! shallots give a wonderful flavor; fontina cheese---any day, any time w/ anything! very filling dish with gnocchi---will try penne or bowtie pasta next time! thanks for sharing!

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CHEFCHELLE1

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