Four cheese gnocchi – Gnocchi ai quattro formaggi
If you love cheese as much as I do and you are crazy about gnocchi you can’t go wrong with this combination.
Ingredients:
Basic potato gnocchi recipe
1/4 cup creamy Italian Gorgonzola cheese
1/4 cup cubed Fontina cheese
1/4 cup Ricotta cheese
1/4 cup fresh grated Italian Parmesan
2 Tbsp. heavy cream
2 Tbsp. unsalted butter
Instructions:
1. Prepare the Gnocchi as indicated.
2. Just before you put the gnocchi in the boiling water melt all the other ingredients in a nonstick sauce pan over a medium low heat. If it gets dry add a little bit of milk.
3. Add the cooked gnocchi to the cheese in the pan. Combine well and serve immediately.
Notes:
This is a good alternative to four cheese pasta.
Recommended resources:
* Consortium for the protection of Gorgonzola Cheese
* The Milk and Fontina Producers Co-Operative
* Consortium for the protection of Parmigiano Reggiano
I was given a package of potato,tomato&spinach gnocchi. Sadly I don’t know what to do with it. I have never eaten or been served gnocchi, it looks good and I don’t want to ruin it, so how do i fix it? thanks. judi davis
@Judi: I don’t quite understand the kind of gnocchi you have, is it package with three different flavors? In any case gnocchi are always cooked in the same way. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a colander to drain off the excess water. I suggest you to serve them with melted butter with few sage leaves and a sprinkle of Parmesan cheese like in my Butter and sage gnocchi recipe.