1 pound gnocchi
4 eggs
2 tablespoons white vinegar
4 tablespoons salted butter
1/3 cup heavy whipping cream
8 ounces cubed Fontina cheese
6 tablespoons salted butter
1 green onion, finely sliced
Freshly ground black pepper
Add gnocchi to a large pot of salted boiling water until they float. Transfer the gnocchi to a bowl of ice water until cool, then drain and set aside. Poach the eggs in simmering water with vinegar, 6 to 8 minutes. Remove with a slotted spoon onto a paper towel to drain. In a sauce pot, melt the butter with the heavy cream. Then add the cheese, constantly stirring over low heat until melted and smooth. Remove from the heat to a warm place. Heat a sauté pan until hot; add gnocchi and butter, and sauté until the gnocchi is browned. Season with pepper and divide gnocchi among 4 shallow bowls. Top the potato dumplings with a poached egg. Spoon cheese sauce over the poached eggs, and garnish with pepper and green onion.
Serves 4
