I am crazy about gnocchi and could live on cheese. So you can imagine how much I loved these four cheese gnocchi. So creamy that in the end, I ate a mountain of bread mopping up what was left of that delicious sauce. A really delicious first course and super easy to prepare, especially if you use ready-made gnocchi. In this recipe, I used potato nuggets, but regular gnocchi work just fine too. If you want to make them at home, you can find the recipe by clicking HERE. And if you want to surprise, use this sauce to dress some pink gnocchi.
Other gnocchi recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4/5 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Four Cheese Gnocchi
- 2.2 lbs potato gnocchi
- 1.4 oz butter (+ extra for the baking dish)
- 3.4 fl oz fresh liquid cream
- 3.4 fl oz milk
- A few leaves sage
- 1 clove garlic
- 3.5 oz fontina cheese
- 3.5 oz gorgonzola cheese
- 5.3 oz Taleggio cheese
- 0.9 oz Grana Padano cheese, grated (or Parmigiano)
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
- Slotted spoon
- 1 Baking dish oven-safe
Preparation of Four Cheese Gnocchi
Cut fontina, gorgonzola, and taleggio into pieces.
In a large pan, melt the butter with a peeled and halved garlic clove and a few sage leaves.
Cook for about a minute, then add the cream previously mixed with milk.
Heat it for a moment before adding all the cheeses.
Stir continuously, over medium heat, until all the cheeses have perfectly melted, then season with plenty of freshly ground black pepper.
Meanwhile, in a large pot, bring plenty of salted water to a boil. Then, add the gnocchi and cook them until they float. At that point, drain them with a slotted spoon and transfer them gradually into a lightly buttered baking dish.
Pour the sauce over the gnocchi and gently stir to coat them perfectly. Surely, looking at my photos, it will seem like there is too much cream. In reality, I dressed three portions of gnocchi instead of four because one of my children doesn’t like gorgonzola. So if you dress 2.2 lbs of gnocchi, the sauce will be just right. Actually, I found it perfect even when abundant.
Finally, sprinkle the grated cheese over the surface.
Bake the four cheese gnocchi in a preheated static oven at 374°F for about 15 minutes or until the surface is golden. Remove from the oven and serve hot. Enjoy! Paola
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