Recipe

Gnocchi quattro formaggio

Once you know how to make potato gnocchi you'll enjoy all kinds of pasta sauces - but nothing beats this classic four cheese sauce. Delicious!

  • 40 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Gnocchi
  • 1 kilogram potatoes, unpeeled
  • 2 eggs, beaten lightly
  • 30 gram butter, melted
  • 1/4 cup (20g) parmesan, finely grated
  • 2 cup (300g) plain flour, approximately
Gnocchi quattro formaggio
  • 50 gram butter
  • 300 millilitre cream
  • 50 gram gorgonzola, crumbled
  • 1 cup (80g) pecorino, finely grated
  • 1 cup (80g) parmesan, finely grated
  • 1/2 cup (50g) fontina, finely grated

Method

Gnocchi quattro formaggio
  • 1
    Make gnocchi: Boil or steam whole potatoes until tender; drain. Peel when cool enough to handle.
  • 2
    In a large bowl, mash potato, using ricer, food mill (mouli), or sieve and a wooden spoon; stir in eggs, butter, parmesan and enough of the flour to make a firm dough.
  • 3
    Divide dough into eight equal parts; roll each part on lightly floured surface into 2cm-thick sausage-shape. Cut each sausage-shape into 2cm pieces; roll pieces into balls.
  • 4
    Roll each ball along the inside tines of a fork, pressing lightly on top of ball with index finger to form classic gnocchi shape, grooved on one side and dimpled on the other. Place gnocchi, in single layer, on lightly floured tray, cover; refrigerate 1 hour.
  • 5
    Meanwhile, in a medium frying pan, melt butter, add cream; bring to the boil, then reduce heat. Simmer, uncovered, for about 5 minutes or until mixture reduces by half.
  • 6
    Remove from heat; add cheeses gradually, stirring, for about 3 minutes or until sauce is almost smooth.
  • 7
    Meanwhile, cook gnocchi, uncovered, in a large saucepan of boiling salted water for about 3 minutes or until gnocchi float to the surface. Remove from pan with slotted spoon; drain.
  • 8
    Add gnocchi to sauce; toss to coat in sauce.

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