Gnocchi in Fontina sauce

I made a song since I have a "amazing" voice-I LOVE gnocchi yeh O(clap  your hands 3 times and repeat the verse twice) you gotta love gnocchi yes you do with me,you and thats all I got.I know,I know hold the applause I know you are probably screaming GO JAMIE YOU ROCK WE LOVE YOU!!!!!!!!!!! You are right? I mean who wouldn't be?Anyway,okay this will blow your minds,I am not the star at the moment.,The Gnocchi is. Gnocchi is like my second love.All the cheese and the creamy sauce combines and makes a cheesy cream sauce and you have the soft pasta shells that you can break with your tounge. When I eat this I like eat it slowly and close my eyes in satisfaction and it reminds me of the Bliss commercial when the girl bite into the creamy milk chocolate square and it is this love song and  she is like doing this facial expressian and all.Omg I can't stress it enough to you how much I love gnocchi. Over the summer (actually the last 2 summers) I went on a cruise. One night I was crazing a pasta dish and they has a cheese and ham stuffed gnocchi with an alfredo sauce.it is FANTASTIC!!!!!!!!!!!!!! I loved it so much.That was actually the first time I have had gnocchi but it surely wasn't my last.That inspiered me to make some myself and in the serch of recipes I found this I made it and I have been making this ever since.It is easy to make and yummy so everybody wins.G2G soon because like I said In my "Perfect baked Cod recipe" I gotta go to my BFFS house so bye!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 pound refrigerated gnocchi
6 tablespoons of butter
2 tablespoons of chopped shallots 
8oz Italian Fontina cheese,cubed
1/3 cup heavy cream
3 tablespoons of fresh shredded Parmesaun cheese
1tablespoon os fresh chopped basil

Directions- 
Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 5 minutes. Drain, and set aside. 
Once the gnocchi goes into the pot, start the sauce,  you want the gnocchi  done first. Melt the butter in a saucepan over medium heat. Add  shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Slowley mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump. 
Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.
1/3 cup heavy cream
Serve and enjoy!!!!!!