Gnocchi Recipe
gorgonzola, fontina, parmigiano, cacio di Roma, creamy sauce
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Ingredients
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Gnocchi
Cheese Sauce
Method
Gnocchi Preparation
- 1
- 2
Make the Dough
Once the potatoes are cool enough to handle, peel them and mash them in a large bowl. Add the flour, egg, and salt. Mix until a dough forms. If it's too sticky, add a bit more flour.
- 3
Shape the Gnocchi
Divide the dough into sections and roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges on one side.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Cheese Sauce Preparation
- 5
Melt the Cheese
In a saucepan over medium heat, add the heavy cream and bring to a gentle simmer. Gradually add the Gorgonzola, Fontina, Parmigiano-Reggiano, and Cacio di Roma cheeses, stirring until melted and smooth.
- 6
Season the Sauce
Add black pepper and nutmeg to the cheese sauce, stirring to combine. Adjust seasoning to taste.
- 7
Combine Gnocchi and Sauce
Add the cooked gnocchi to the cheese sauce, gently tossing to coat the gnocchi evenly with the sauce.
