Baked four-cheese gnocchi, a true indulgence, easy and quick to prepare. Four-cheese gnocchi are the quintessential “comfort food”, but the oven-gratinated version raises the bar thanks to the crunchy crust that contrasts with the gooey center. For the recipe we can use ready fresh gnocchi, but we can also make them at home, here is my recipe for homemade potato gnocchi, light and very soft without eggs. For cheeses we can use heavy cream, Parmesan, provola (classic or smoked), gorgonzola and fontina, but you can also vary according to personal taste. So let’s see how to make them gooey and creamy.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for baked four-cheese gnocchi
- 18 oz gnocchi
- 7 tbsps heavy cream
- 1 oz gorgonzola
- 1 3/4 oz smoked provola
- 3/4 oz Parmesan
- 3/4 oz fontina
- to taste salt
Tools to prepare baked four-cheese gnocchi
- 1 Pot
- 1 Pan
- 1 Baking dish
- 1 Slotted spoon
Steps to prepare baked four-cheese gnocchi
Put plenty of salted water on the heat to cook the gnocchi and bring it to a boil.
Meanwhile, prepare the cheese cream in a pan. Put the cream over low heat, add the fontina and gorgonzola cut into cubes and the grated Parmesan. Do not add the provola yet. Let the cheeses melt over low heat.
Cook the gnocchi in the boiling water; as soon as they float to the surface, lift them out with a slotted spoon and add them to the pan with the cheese sauce, which you can loosen with a little of the gnocchi cooking water if needed. Stir off the heat and add the provola cut into cubes. Pour into a baking dish and bake 5–7 minutes in a preheated oven at 428°F with the broiler on.
When a nice crust has formed, remove from the oven and serve hot, with a golden, crunchy crust and a soft, creamy, stringy center.
