Recipe

Gnocchi with three cheeses

These classic little Italian dumplings are delicious in a rich creamy three-cheese sauce.

  • 1 hr 15 mins cooking
  • Serves 8
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Ingredients

Gnocchi with three cheeses
  • 1 kilogram russet burbank potatoes, unpeeled
  • 2 eggs, beaten lightly
  • 30 gram butter, melted
  • 1/4 cup (20g) finely grated parmesan cheese
  • 2 cup (300g) plain (all-purpose) flour, approximately
Three-cheese sauce
  • 60 gram butter
  • 1/3 cup (50g) plain (all-purpose) flour
  • 2 cup (500ml) milk
  • 1 1/4 cup (310ml) pouring cream
  • 60 gram coarsely grated provolone cheese
  • 70 gram coarsely grated fontina cheese
  • 40 gram gorgonzola cheese, crumbled

Method

Gnocchi with three cheeses
  • 1
    Boil or steam whole potatoes until tender; drain. Peel when cool enough to handle. Mash, using ricer or food mill (mouli) into large bowl; stir in egg, butter, cheese and enough of the flour to make a firm dough.
  • 2
    Divide dough into eight equal portions; roll each portion on floured surface into 2cm (¾-inch) thick sausage-shape. Cut each sausage-shape into 2cm (¾-inch) pieces; roll pieces into balls. Roll each ball along the tines of a fork, pressing lightly on top of ball with index finger to form classic gnocchi shape (grooved on one side, dimpled on the other). Place gnocchi, in single layer, on floured tray. Cover; refrigerate 1 hour.
  • 3
    Meanwhile, make three-cheese sauce. Melt butter in medium saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk and cream; stir until mixture boils and thickens. Remove from heat; stir in cheeses.
  • 4
    Cook gnocchi in large saucepan of boiling salted water about 3 minutes or until gnocchi float to the surface. Remove from pan with slotted spoon; drain. Serve gnocchi immediately with sauce; sprinkle with chopped fresh flat-leaf parsley, if you like.

Notes

You can use a 300ml carton of cream without affecting the recipe.

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