Gnocchi with Fontina cheese are a comforting alpine classic: soft fresh gnocchi coated in melted butter and rich Fontina, then baked until a delicate golden crust forms on top. Simple ingredients, big flavor, and pure comfort—ideal for cozy dinners or when you crave something warm and indulgent. Let’s see how to make it.
Vegetarian
Traditional
Mountain cuisine
Vegetarian
Gnocchi with Fontina Cheese
Gnocchi with Fontina is a rich and creamy Italian first course: fresh gnocchi tossed with butter and Fontina cheese, then baked until lightly golden. Simple, comforting, and deeply satisfying.
Ingredients
- Fresh gnocchi 800 g
- Fontina cheese 200 g
- Butter 100 g
- Extra virgin olive oil 1 tablespoon
- Salt to taste
- Black pepper to taste
Tools
- Large pot
- Slotted spoon
- Baking dish
- Knife
- Oven
Instructions
- Cut the Fontina cheese into strips and generously butter a baking dish.
- Bring a large pot of salted water to a boil, add olive oil and cook the gnocchi.
- Drain the gnocchi as soon as they float to the surface and transfer to a bowl.
- Season the hot gnocchi with 50 g of butter and freshly ground black pepper.
- Layer gnocchi and Fontina cheese in the baking dish.
- Top with remaining butter and Fontina slices.
- Bake at 200°C (390°F) for about 10 minutes until lightly golden.
- Remove from the oven as soon as a thin crust forms and serve hot.
Nutritional values (per serving)
Calories
560 kcal
560 kcal
Fat
34 g
34 g
Carbohydrates
50 g
50 g
Protein
14 g
14 g
Sugar
2 g
2 g
Fiber
3 g
3 g
Sodium
520 mg
520 mg
This post is also available in: Italiano (Italian)
