Melt the butter in a thick bottomed saucepan (the thick bottom will reduce the chance of the sauce sticking and burning on the bottom of the pan).

Add about ¾ of the cheese and stir over low heat until it has melted. Add the cream, vermouth and cornflour and whisk together. Add the herbs and continue whisking until the sauce just begins to boil, and thickens.

Adjust the seasoning to personal preference.

Pour the sauce over cooked pasta or gnocchi, then crumble the remaining cheese on the top.

Serve immediately.

This sauce is very rich, a little goes a long way!

from: Best-ever Pasta. Joanna Lorenz Ed. 1996