Four Cheese Gnocchi
Four Cheese Gnocchi
Ingredients
For the Gnocchi Dough
- 1 kg cooked potatoes, peeled
- 250 g Type 00 flour
- 1/2 teaspoon salt, to taste
For the Four Cheese Sauce
- 250 ml heavy cream
- 75 g Gorgonzola cheese, crumbled
- 75 g semi-hard cheese, diced (e.g., Fontina or Alpine cheese)
- 50 g Parmesan cheese, freshly grated
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/8 teaspoon nutmeg, freshly grated, to taste
Instructions
- 1
Press the cooked potatoes through a potato ricer onto a clean, lightly floured work surface. Sprinkle the Type 00 flour over the potatoes.
⏱️ 5 min
- 2
Gently mix the flour and potatoes with your hands until a rough dough forms. Knead the dough on the floured surface until a cohesive ball of dough is formed. Season with salt to taste.
⏱️ 8 min
- 3
Halve the dough ball with a large knife or dough scraper. Form each half into a long, thick roll (about 2-3 cm in diameter).
⏱️ 7 min
- 4
Cut the dough rolls into individual gnocchi pieces (about 2-3 cm long) with the knife or dough scraper. Roll each gnocchi piece by hand into a small, round shape. Set aside on a floured surface.
⏱️ 20 min
- 5
Bring a large pot of salted water to a boil. Cook the gnocchi in batches in the simmering water until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and drain.
⏱️ 5 min•🌡️ 100
- 6
While the gnocchi are cooking, pour the heavy cream into a saucepan. Add the Gorgonzola, diced semi-hard cheese, and grated Parmesan.
⏱️ 2 min
- 7
Heat the saucepan over medium heat, stirring the cheese mixture with a wooden spoon until the cheeses are melted and a smooth, creamy sauce forms.
⏱️ 5 min
- 8
Add freshly ground black pepper and freshly grated nutmeg to the sauce to taste. Stir the sauce again to distribute the seasonings.
⏱️ 1 min
- 9
Add the cooked gnocchi directly into the saucepan with the four cheese sauce. Toss the gnocchi and sauce or gently mix with the wooden spoon until all gnocchi are well coated and heated through.
⏱️ 2 min
- 10
Serve the Four Cheese Gnocchi hot on plates, optionally garnished with a little extra grated Parmesan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Four Cheese Gnocchi
For the Gnocchi Dough
- 1 kg cooked potatoes, peeled
- 250 g Type 00 flour
- 1/2 teaspoon salt, to taste
For the Four Cheese Sauce
- 250 ml heavy cream
- 75 g Gorgonzola cheese, crumbled
- 75 g semi-hard cheese, diced (e.g., Fontina or Alpine cheese)
- 50 g Parmesan cheese, freshly grated
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/8 teaspoon nutmeg, freshly grated, to taste
Instructions
- 1
Press the cooked potatoes through a potato ricer onto a clean, lightly floured work surface. Sprinkle the Type 00 flour over the potatoes.
⏱️ 5 min - 2
Gently mix the flour and potatoes with your hands until a rough dough forms. Knead the dough on the floured surface until a cohesive ball of dough is formed. Season with salt to taste.
⏱️ 8 min - 3
Halve the dough ball with a large knife or dough scraper. Form each half into a long, thick roll (about 2-3 cm in diameter).
⏱️ 7 min - 4
Cut the dough rolls into individual gnocchi pieces (about 2-3 cm long) with the knife or dough scraper. Roll each gnocchi piece by hand into a small, round shape. Set aside on a floured surface.
⏱️ 20 min - 5
Bring a large pot of salted water to a boil. Cook the gnocchi in batches in the simmering water until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and drain.
⏱️ 5 min•🌡️ 100 - 6
While the gnocchi are cooking, pour the heavy cream into a saucepan. Add the Gorgonzola, diced semi-hard cheese, and grated Parmesan.
⏱️ 2 min - 7
Heat the saucepan over medium heat, stirring the cheese mixture with a wooden spoon until the cheeses are melted and a smooth, creamy sauce forms.
⏱️ 5 min - 8
Add freshly ground black pepper and freshly grated nutmeg to the sauce to taste. Stir the sauce again to distribute the seasonings.
⏱️ 1 min - 9
Add the cooked gnocchi directly into the saucepan with the four cheese sauce. Toss the gnocchi and sauce or gently mix with the wooden spoon until all gnocchi are well coated and heated through.
⏱️ 2 min - 10
Serve the Four Cheese Gnocchi hot on plates, optionally garnished with a little extra grated Parmesan.
⏱️ 1 min