Four Cheese Gnocchi is one of my favorite recipes. You can choose which cheeses to use based on your tastes, for example, Fontina is excellent, but a spreadable cheese also makes them creamier. We usually use about 1 lb 5 oz of gnocchi for 4 people and have them as our only meal, as they are quite hearty. Below is the recipe for making potato gnocchi:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.32 lbs potato gnocchi
- 3.5 oz cheese (from Bra)
- 5.3 oz Asiago
- 3.5 oz Gorgonzola and Mascarpone
- to taste grated Parmesan
- to taste coarse salt
Steps
For the gnocchi recipe, click on this link.
Put plenty of water in a large pot, once it boils, add the coarse salt and the gnocchi.
As soon as they float to the surface, use a slotted spoon to take them from the pot and place them directly in the pan.
At this point, turn off the heat, add the cheese cut into rather small pieces.
Toss them, mix well to coat all the gnocchi with cheese. Sprinkle with grated Parmesan.
And now enjoy them hot and stringy.
Tips and Advice
I always add Gorgonzola among the cheeses, as I think it gives the dish an extra kick.
Do not overcook the gnocchi, as they will crumble once placed in the pan.
If they turn out too dry, you can add a little milk.
If you liked the Four Cheese Gnocchi, try the other gnocchi recipes:
