Gnocchi ai Quattro Formaggi
Italy's indulgent four-cheese gnocchi — pillowy potato gnocchi tossed in a rich, creamy sauce of four melted cheeses: Gorgonzola, Taleggio, Parmesan and Fontina (the classic four). The sauce is made simply by melting the cheeses with cream and butter until smooth and pourable, then the gnocchi are folded in. The Gorgonzola gives the distinctive funky depth.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Bake potatoes whole at 200°C for 1 hour. While warm, scoop flesh and press through a potato ricer onto a floured surface. Cool completely.
About 4 min
Mix potato with flour, egg yolks and salt to form a dough. Do not overwork or the gnocchi will be tough.
About 9 min
Roll into ropes; cut into 2cm pieces. Roll over a fork to create the ridges (optional). Dust with flour; rest on a floured tray.
About 9 min
Sauce: melt butter; add cream; heat gently. Add all four cheeses; stir until melted and smooth. Season with pepper.
About 9 min
Cook gnocchi in batches in boiling salted water until they float (2–3 min). Drain; add to the sauce. Fold gently; serve immediately topped with extra Parmesan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 22 g
- Carbs
- 64 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 740 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.