Creamy Four Cheese Gnocchi is the ultimate Italian comfort dish — soft potato gnocchi coated in a rich, velvety cheese sauce. It’s indulgent yet perfectly balanced, making it ideal for an easy but impressive dinner.

For this recipe, we’ve carefully chosen four cheeses that create the perfect harmony of flavour and texture. Gorgonzola is the star, bringing creaminess and a gentle tang without overpowering the dish. Fontina melts beautifully and adds a delicate, buttery note. Provolone contributes depth and a mild savoury character, while Parmigiano Reggiano enhances the sauce with its nutty richness and a touch of saltiness.

Serve: 4 | Preparation time: 5 mins | Cooking time: 15 mins

  • 600 g Potato Gnocchi
  • 100 g sweet or spicy Gorgonzola
  • 50 g Provolone cheese
  • 50 g Taleggio or Fontina cheese
  • 50 g grated Parmigiano or Grana Padano cheese
  • 250 ml whole milk
  • 30 g unsalted butter
  • A pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper (to taste)

Method

  1. Coarsely grate the Provolone. Cut the Taleggio (or Fontina) and Gorgonzola into small pieces.

  2. Heat the milk gently in a saucepan over a low heat, without allowing it to boil. Once hot, add the butter and stir until fully melted.

  3. Add the Taleggio (or Fontina) and grated Provolone. Stir until they begin to melt, then add the Gorgonzola and a pinch of nutmeg. Stir again until smooth.

  4. Add the grated Parmigiano Reggiano or Grana Padano and cook gently, stirring continuously, until all the cheeses have melted into a smooth, creamy sauce. Season with salt and freshly ground black pepper if needed.

  5. Meanwhile, cook the gnocchi in plenty of salted boiling water. As soon as they rise to the surface, remove them with a slotted spoon while still slightly al dente. Reserve a ladleful of the cooking water.

  6. Transfer the gnocchi to the saucepan with the cheese sauce. Add a splash of the reserved cooking water and toss gently over a low heat for 1–2 minutes, until the sauce coats the gnocchi perfectly.

Serve immediately while hot and creamy.

 

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