Gnocchi ai quattro formaggi, a very creamy Italian first course, soft texture that melts in your mouth, a delicate and at the same time tasty 4-cheese sauce. We chose the potato gnocchi, this sauce lends itself to any kind of gnocchi.
To make the 4-cheese sauce you can use any type of cheese you have available, just keep in mind that Gorgonzola is the main protagonist.
Serve: 4 | Preparation time: 5 mins | Cooking time: 15 mins
- 600 g Potato Gnocchi
- 100 g Sweet or spicy Gorgonzola cheese
- 50 g Provolone cheese
- 50 g Taleggio or Fontina cheese
- 50 g grated Parmigiano or Grana Padano cheese
- Whole Milk: 250 ml
- Unsalted Butter: 30 g
- A pinch of nutmeg
- Salt, optional
Grate Provolone coarsely, cut Taleggio (or Fontina) and Gorgonzola into small pieces.
Heat the milk in a saucepan over a low heat without bringing it to the boil. As soon as it is hot, add the knob of butter and stir until it has completely melted.
Add Taleggio cheese (or Fontina) pieces, grated Provolone, stir, add Gorgonzola cheese, a pinch of nutmeg, stir again.
Add grated Parmigiano or Grana Padano and let it cook for the time needed to melt all the cheeses evenly, while continuing to stir. Once the 4-cheese sauce is ready, add salt and pepper if necessary.
Cook gnocchi in plenty of salted water, remove them from the pan slightly al dente with a skimmer as soon as they rise to the surface, save cooking water, place gnocchi into the pan and seasoning with cheese sauce by adding a ladle of cooking water, sauté in the pan for 1 to 2 minutes over low heat, serve.