· recipe ·
Four-Cheese Gnocchi
Quattro formaggi means four cheeses, but there is no single required quartet. A mix of mild melting cheeses and sharper aged ones gives the sauce both body and flavor.
Time and servings
- Prep
- 55 min
- Cook
- 60 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 530
- Protein
- 23 g
- Fat
- 23 g
- Carbs
- 58 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the four cheeses
Remove any firm rind from the Fontina. Cut the Gorgonzola and Fontina into small pieces, then finely grate the Swiss cheese and Parmesan.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Warm the milk and melt the cheeses while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Warm the milk
While the water heats, melt the butter in a saucepan over low heat. Add the whole milk and warm it until small bubbles appear at the edge without letting it boil.
Melt the cheeses in order
Add the Fontina and stir until smooth, then add the Gorgonzola and Swiss cheese. Remove from direct heat and stir in the Parmesan, nutmeg, and black pepper.
Poach the gnocchi
Once the cheese sauce is smooth, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the warm cheese sauce.
Coat and serve
Fold the gnocchi gently through the sauce over the lowest heat. If needed, loosen with a spoonful of cooking water and serve immediately before the cheeses tighten.
