Creamy and delicious four cheese gnocchi
with fine Italian cheeses including
sweet Italian gorgonzola. Let's gather
our ingredients! To make this dish we
will need: 100 grams of taleggio (diced),
150 grams of sweet Italian gorgonzola,
100 grams of Gruyere (diced) and 100 grams
of fontina cheese (diced). We will also
need a hundred and 50 milliliters of
whole milk, 150 milliliters of heavy
cream and black pepper to taste. And of
course the star of the show: gnocchi!
Click our video recipe to learn how to make
gnocchi at home from an Italian grandma!
This cheesy sauce comes together quickly
so put the pasta water on to boil before
starting the sauce. To make this creamy four cheese sauce add 150 milliliters of whole
milk and 150 milliliters of heavy cream
to a large shallow pan over medium heat.
With our Bosh induction stovetop, we set
the temperature to 6. Then we add the
cheeses: 100 grams of Gruyere, 100 grams
of taleggio,
a hundred grams of fontina cheese and
150 grams of sweet Italian gorgonzola.
Stir continuously until all the cheese
is melted. This should take just a few
minutes. And we're almost there!
Creamy, decadent and delicious. When there
are just a few clumps of cheese left,
it's time to cook the gnocchi. If you
can't manage the gnocchi while
continuing to stir the cheese sauce,
briefly remove the four cheese sauce
from the heat. Once the cheese is melted
reduce the heat to low, and cook about one
kilogram or two point two pounds of
gnocchi according to package
instructions. When the gnocchi is cooked,
transfer to the four cheese sauce
adding also about a ladle of the pasta
water. This will thin the four cheese
sauce out slightly, giving us a chance to
cook the gnocchi in the sauce for a
minutes without the sauce becoming too
thick.
Once the gnocchi are nestled in, reduce
the sauce for just a few minutes over
very low heat, stirring continuously to
prevent burning. Just remember that as it
cools, the four cheese sauce will
continue to thicken on the plate. At this
point, you also want to taste for salt.
Because cheese tends to be salty, you may
not need extra salt. Add black pepper to
taste and serve! Or transform it into
another dish by baking at 'al forno.' If
you'd like to bake your gnocchi now or
the day after, transfer the gnocchi to an
oven-safe bowl. Sprinkle with Parmiggiano
Reggiano and bake in a 475 degree
Fahrenheit  or 250 degrees celcius oven for
about 20 minutes.
Finish on broil to brown the top and buon
appetito! Subscribe below for more recipes
like this from Italy and beyond!
