Gnocchi with Fontina Sauce

Recipe By : The New Pasta Cookbook

• 1/2 pound Fontina cheese -- grated
• 1/2 cup heavy cream
• 5 1/2 tablespoons butter
• 1/4 cup Parmesan cheese -- grated
• 1 pound gnocchi dumplings
• 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 and serve immediately.