Four-Cheese Sauce for Gnocchi
Four-cheese gnocchi are for a night when cheese is the point of dinner. The sauce is rich and smooth, but Gorgonzola gives it enough bite that it doesn't taste simply milky.
Four cheeses with different roles
Our combination uses Gorgonzola, Fontina, Swiss, and Parmesan. The milder cheeses soften the blue cheese's assertiveness, while Parmesan gives the finish a salty, savory edge. This is a blend with a clear personality, rather than four similar cheeses making the same contribution. The exact combination matters more than the number in the name.
A sauce, not a baked topping
The attraction here is a continuous coating around soft potato gnocchi. There is no tomato layer or browned cheese crust competing for attention. Milk and butter support the sauce without cream, leaving its character firmly with the cheeses. Compared with an Alfredo-style dish, the blue-cheese note makes this a bolder choice.