Gnocchi with 4 cheeses

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Gnocchi with 4 cheeses

Gnocchi with 4 cheeses

Number of large eaters

1.5 kg of fresh gnocchi

60 g grated parmesan cheese

400 g light thick fresh cream

30 cl white wine

150 g grated Gruyère cheese

150 g mascarpone

120 g gorgonzola

Cherry tomato


Olive oil



Preparation: 20 min
Cooking time: 20 min
Step 1
Melt the crème fraîche in a saucepan over low heat. Once the cream is melted, add the mascarpone, then the gorgonzola.
Step 2
As soon as the 2 cheeses are melted, add the Parmesan cheese.
Step 3
Pour in the white wine, and bring to a boil for 5 minutes to let the alcohol evaporate; add salt and pepper.
Step 4
Then lower the heat and simmer while the gnocchi are cooking.
Step 5
While the alcohol evaporates, bring water to a boil to cook the gnocchi. Pour the gnocchi gently into the water; once they have risen to the surface, drain them...
Step 6
Arrange the gnocchi on the plates, pour the sauce over the gnocchi and cover with grated gruyère cheese.
Step 7
It is possible to decorate the plate with half cherry tomatoes, as well as basil leaves and a few drops of olive oil.
Author's note
Italian dish.

I add my grain of salt

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