Four-Cheese Gnocchi

Four-cheese gnocchi are a delicious dish from Italian tradition, much loved for their rich and creamy flavor. Here’s how to prepare them.

Ingredients

• 1 kg potato gnocchi
• 200 g fontina cheese
• 150 g gorgonzola cheese
• 100 g grated parmesan cheese
• 100 g grated pecorino cheese
• 200 ml cooking cream
• Nutmeg to taste
• Salt and pepper to taste
• Butter for greasing the baking dish

Preparation

1. Preheat the oven to 200 °C and grease a baking dish with a little butter.
2. Cut the fontina and gorgonzola into small cubes and place them in a large bowl.
3. Add the grated parmesan and pecorino to the bowl with the cheese cubes.
4. Pour the cream into a saucepan and heat over medium heat until warm. It is not necessary to bring it to a boil.
5. Pour the warm cream over the grated and cubed cheeses and stir until you obtain a smooth cream. Season with salt, pepper and grated nutmeg to taste.
6. Cook the gnocchi in plenty of salted water following the instructions on the package or until they float to the surface, indicating they are ready.
7. Drain the gnocchi and place them in the buttered baking dish.
8. Pour the prepared cheese cream over the gnocchi and stir gently, trying to distribute the sauce evenly.
9. Bake the dish and cook for about 10-15 minutes, until the cheese becomes golden and slightly crispy on top.
10. Remove the four-cheese gnocchi from the oven and serve immediately.

The cream will help bind the cheeses and create a creamy sauce perfect for coating the gnocchi. Some variations include adding fresh aromatic herbs such as thyme or basil to give a fresh touch to the dish. It is also possible to prepare a lighter version by replacing the cream with whole or semi-skimmed milk.

Enjoy your meal!