Gnocchi 4 Cheese Recipe
Homemade gnocchi in four cheese sauce (blue cheese, parmesan, pecorino, provolone).
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Ingredients
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Gnocchi
Four-Cheese Sauce
To Finish / Garnish
Method
Gnocchi
- 1
Bake or boil potatoes
Preheat oven to 400°F (200°C) if baking. Wash russet potatoes and prick several times with a fork. Bake directly on the oven rack until fork-tender, about 45–60 minutes. Alternatively, boil whole potatoes in salted water until tender, 25–30 minutes. Baking yields drier potatoes and lighter gnocchi; boiling is faster.
- 2
- 3
Mix dough
Gather the cooled, riced potato into a mound and make a well in the center. Add the egg yolk, salt, and pepper. Sprinkle 1 1/2 cups of flour over the potato and gently mix with your hands until a soft dough forms. Use as little handling as possible — the dough should be slightly tacky but not sticky. If dough is too sticky, sprinkle up to 1/4 cup more flour (total about 1 3/4 cups). If too dry, moisten with a teaspoon of water or an extra yolk (not usually necessary).
- 4
Portion and shape gnocchi
Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 3/4-inch (2 cm) in diameter. Cut ropes into 3/4-inch pieces. Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges (press gently with your thumb). Place shaped gnocchi on a lightly floured baking sheet in a single layer, not touching.
- 5
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches to avoid crowding: drop pieces into the boiling water and stir gently. When they float, cook 20–30 seconds longer to ensure they are cooked through, then remove with a slotted spoon to a plate. Keep cooked gnocchi warm on a baking sheet in a low oven (200°F/95°C) while finishing the sauce.
Four-Cheese Sauce
- 6
- 7
Add milk and cream
Gradually whisk in the warm milk until smooth, then whisk in the heavy cream. Continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 6–8 minutes. Reduce heat to low.
- 8
Incorporate cheeses
Remove the saucepan from heat or keep over the lowest setting. Add the grated Parmesan and Pecorino in two additions, whisking or stirring until fully melted and smooth. Next, stir in the crumbled blue cheese and shredded provolone in small handfuls, stirring until melted and incorporated. If the sauce is too thick, thin with a tablespoon or two of warm milk. Taste and adjust seasoning with 1/2 teaspoon salt (or less, depending on cheese saltiness) and 1/4 teaspoon freshly ground black pepper. Stir in a pinch of freshly grated nutmeg.
- 9
Finish sauce consistency
If desired, pass the sauce through a fine-mesh sieve for a silkier texture (this will remove small blue-cheese lumps). Keep the sauce warm over very low heat, stirring occasionally to prevent sticking. Do not boil once cheeses are added or sauce may separate.
To Finish / Serve
- 10
Toss gnocchi in sauce
In a large sauté pan over medium-low heat, add 1 tablespoon butter and melt. Add a single layer of cooked gnocchi and pour enough warm four-cheese sauce to coat (use all of the sauce for a fully sauced dish). Gently toss or stir for 1–2 minutes to warm the gnocchi and allow them to absorb the sauce. If sauce needs loosening, add 1–2 tablespoons hot pasta water or milk.
- 11
Plate and garnish
Divide gnocchi among 4 shallow bowls (serves 4). Spoon remaining sauce over top. Sprinkle with extra grated Parmesan and chopped fresh parsley. Optionally dot with a small crumble of blue cheese for presentation and more pungency.
- 12
Optional pan-sear (textural finish)
For a slightly crisp exterior, heat a nonstick skillet over medium-high heat with 1 tablespoon butter. Add cooked gnocchi in a single layer and sear without moving for 1–2 minutes until golden, then toss and sear the other side. Transfer to plates and spoon sauce over seared gnocchi.
