Cheese, Gnocchi, Special occasions, Vegetarian

Four cheese gnocchi – Gnocchi ai quattro formaggi

Homemade gnocchi are always a good option, even more so when topped with a super creamy sauce made from different types of cheese. So creamy, so good!

Prep time: 30 min
Cook time: 40 min
Total time: 1 hour and 10 min

$5-7 total*

2-3 people

Ingredients

For the gnocchi:

850 g (1.8 lb) potatoes
1 whole egg
180 g (about 1 and 1/3 cup) all-purpose flour, plus more for dusting
7 g (1 teaspoon) fine salt
15 g (about 1 tbsp) coarse salt

For the sauce:

160 ml (2/3 cup) half and half cream (or milk)
30 g (1 oz) Taleggio cheese
30 g (1 oz) Gorgonzola
30 g (1 oz) Fontina
30 g (1 oz) Appenzeller (or Gruyere)
30 g (1 oz) freshly grated parmesan cheese

Preparation

Wash the potatoes and put them with skin on in a pot with cold water and coarse salt. Bring the water to a boil and let the potatoes boil for about 20-40 minutes (depending on their dimension). The potatoes are ready when you can easily pierce them with a fork.

Drain the potatoes and press them still hot through a potato ricer. The skin gets removed during this process.

Place the riced potatoes on a working surface and create a well in the middle. Put the flour and salt around the well and the egg in the middle (see pictures below).

Knead all the ingredients together to form a ball. This process should be as quick as possible otherwise the gnocchi will get too hard while boiling.

Take a small piece of dough and roll it out with your hands forming a long rope of about 1.5 cm (about 1/2-inch) in diameter, sprinkling with additional flour if needed to prevent sticking. Using a sharp knife, cut the rope into 2 cm (about 3/4-inch) pieces. Create the classic “lines” of gnocchi by passing them on a fork.

Place the shaped gnocchi on a baking sheet or a kitchen towel with some semolina flour. Repeat until you finish the dough.

Cut the cheese into small pieces, rind removed.

In a small saucepan, heat the half and half and add the cheese. Let the cheese melt at low heat, stirring occasionally, for about 20 minutes.

Bring a large pot of salted water to a boil. Add salt, and once the water starts to boil again, pour the gnocchi, stirring gently. They are ready when they begin to float.

Drain them with a slotted spoon and serve them with the cheese sauce and some parmesan cheese.

Tips & notes

It is suggested to eat the gnocchi immediately. If there are leftovers, bake them with some bacon and serve hot!
Old potatoes are the best ones for making gnocchi 🙂