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gnocchi ai quattro formaggi made with asiago, fontina, gorgonzola dolce and parmigiano reggiano
matthewcutolo

Gnocchi ai Quattro Formaggi

Soft potato gnocchi tossed in a creamy four cheese sauce made with Parmigiano Reggiano, Fontina, Asiago, and Gorgonzola Dolce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb potato gnocchi
  • 1 ½ cups heavy cream
  • ¾ cup freshly grated Parmigiano Reggiano
  • ¾ cup Asiago cheese grated
  • ¾ cup Fontina cheese grated
  • ¾ cup Gorgonzola Dolce
  • Salt & freshly cracked black pepper q.b.

Method
 

  1. Bring a large pot of heavily salted water to a boil.
  2. In a large sauté pan over medium-low heat, warm the heavy cream until hot but not boiling.
  3. Add the Parmigiano Reggiano, Asiago, Fontina, and Gorgonzola a little at a time, stirring continuously until fully melted and smooth.
  4. Season lightly with salt and generously with freshly cracked black pepper. Let the sauce simmer gently for 10–15 minutes, stirring occasionally, until velvety and slightly thickened.
  5. Cook the gnocchi until they float to the surface, about 1–2 minutes.
  6. Transfer the gnocchi directly into the cheese sauce with a ladle of pasta water and toss gently until fully coated.
  7. Serve immediately with extra cracked black pepper.