Gnocchi with Fontina Sauce
	
	
	1/2 lb  Fontina cheese -- grated
	1/2     cup heavy cream
	5 1/2   tablespoons butter
	1/4 cup Parmesan cheese -- grated
	1 lb    gnocchi dumplings
	        A few leaves of fresh sage -- for garnish
	
	
	
	Place Fontina, cream, butter and Parmesan in a double boiler or
	a bowl in a saucepan of simmering water. Heat, stirring occasionally, until
	the cheeses have melted and the sauce is smooth and hot.
	
	In the meantime start boiling water for the gnocchi, and when
	the sauce is about halfway done, put in the gnocchi. Drain cooked gnocchi and
	coat with a little vegetable oil.
	
	Pour sauce over the gnocchi, garnish with sage leaves.
	
	Serve immediately. 


	
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