Gnocchi with Four Cheeses
Category: Main Courses
Servings: 4
Preparation Time: 1 hour
Cooking Time: 40 minutes
Total Time: 1 hour 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (for gnocchi) | 1 kg |
| All-purpose flour (00) | 300 g |
| Egg | 1 |
| Fine salt | A pinch |
| Gorgonzola cheese | 150 g |
| Valtellina Casera cheese | 100 g |
| Fontina cheese | 100 g |
| Emmentaler cheese | 100 g |
| Fresh cream | 250 g |
| Black pepper | To taste |
Instructions
Step 1: Preparing the Potato Gnocchi
To make the gnocchi, start by boiling the potatoes. Place them in a large pot and cover them with plenty of cold water. Once the water starts boiling, let the potatoes cook for about 30-40 minutes, depending on their size. To check if they are cooked, pierce them with a fork—if the fork slides in easily, they’re ready. Remove the potatoes from the pot and let them cool slightly before peeling.
While the potatoes are still warm, mash them on a clean surface dusted with flour to form a mound. Make a well in the center of the mound and crack the egg into it. Add a pinch of salt and mix everything together with your hands until you have a smooth dough. Be careful not to overwork the dough, as that can result in tough gnocchi.
Divide the dough into smaller portions and roll each one into a long, even log, about 2 cm thick. Dust the logs with more flour to prevent them from sticking to the surface. If you don’t have a gnocchi board, you can use a fork to create the classic gnocchi texture by gently pressing each piece against the tines of the fork. Dust the gnocchi with semolina flour to prevent them from sticking together.
As you form the gnocchi, place them on a floured tray or dish, making sure they are not touching each other. Cover with a kitchen towel to keep them from drying out while you prepare the cheese sauce.
Step 2: Making the Four-Cheese Sauce
Cut the Gorgonzola, Valtellina Casera, Fontina, and Emmentaler cheeses into small cubes. In a small saucepan, heat the fresh cream over low heat. Once the cream is warm, add all the cubed cheeses. Stir gently and let the cheese melt into the cream, stirring frequently to avoid any lumps. Continue to cook the sauce over low heat for about 20 minutes, until it becomes smooth and creamy. Taste the sauce and adjust the seasoning with salt or pepper if necessary.
Step 3: Cooking the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi into the water in small batches, making sure not to overcrowd the pot. Cook the gnocchi for a few minutes, or until they rise to the surface. Once they float, use a slotted spoon to remove them and transfer them directly into the saucepan with the creamy cheese sauce.
Gently toss the gnocchi in the sauce, making sure they are evenly coated without breaking apart. Season with freshly ground black pepper to taste.
Step 4: Serving
Serve the gnocchi immediately, while they are still warm and creamy. For a final touch, you can sprinkle a little extra grated cheese on top for added flavor. Enjoy your indulgent and comforting Gnocchi with Four Cheeses!
This delicious recipe for gnocchi with four cheeses is a comforting and rich dish that combines the fluffy texture of homemade gnocchi with the creamy, savory goodness of melted cheese. The blend of Gorgonzola, Fontina, Valtellina Casera, and Emmentaler cheeses creates a velvety sauce that is both decadent and flavorful. Perfect for a special dinner or a cozy family meal, this dish brings the best of Italian comfort food right to your table.
