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439 kcals, 18.6g fat (11.3g saturated), 16.9g protein, 51.1g carbs, 1g sugar.
Meanwhile, bring a large saucepan of lightly salted water to the boil and carefully drop the gnocchi into the boiling water. When the gnocchi appear on the surface of the water, use a slotted spoon to remove them from the pan. Stir the drained gnocchi in to the melted butter and sage in the ovenproof frying pan.
Add the fontina and Parmesan cheese to the gnocchi and then bake in the oven for 5 minutes until golden, melted and crispy.
Remove from the oven and leave to rest for a couple of minutes and serve with a crisp green salad.