What is richer and more delicious than four cheese gnocchi? You can start with homemade gnocchi and the recipe becomes a bit more laborious, or you can take ready-made gnocchi and everything becomes very easy and quick. This, like four cheese lasagna, should be served hot and gooey. It’s not the classic recipe, but the one I make when I have some cheese to use up in the fridge, 4 different kinds regardless of which type they are. It’s the beauty of cooking to personalize a dish according to your tastes or what you have at home, also to avoid waste.
Let’s get to work and prepare four cheese gnocchi together.
OTHER GNOCCHI RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for four cheese gnocchi
- 1.76 lbs potato gnocchi
- 0.85 cups milk
- 4.23 oz scamorza
- 4.23 oz Taleggio
- 4.23 oz asiago
- 1.41 oz Parmesan
- to taste pepper
Tools
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- Pan
Steps
In a pan or saucepan, pour the milk. If you want a thicker cream, you can use cream. Cut the cheeses into chunks except for the Parmesan. Add to the milk over low heat and stir.
When the cheeses have melted, add the grated Parmesan. Stir well.
Boil the gnocchi and as they float to the surface, drain them and add them to the cheeses.
Just mix gently and enrich with plenty of pepper. Serve the cheesy gnocchi.
Preservation
Considering how quick they are to make, I recommend preparing them at the last minute.
