Gnocchi quattro formaggi
Never pass up an opportunity to combine potato and cheese.
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Cooking tools:
- Steamer basket
- Colander
- Potato ricer
- Food mill
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Rolling pin
- Fork
- Baking sheet
- Refrigerator
- Skillet
- Saucepan
- Slotted spoon
- Stove
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- Gnocchi
- 1 kilogram potatoes, unpeeled
- 2 eggs, beaten lightly
- 30 grams butter, melted
- 1/4 cup (20g) parmesan, finely grated
- 2 cups (300g) plain flour, approximately
- Gnocchi quattro formaggio
- 50 grams butter
- 300 millilitres cream
- 50 grams gorgonzola, crumbled
- 1 cup (80g) pecorino, finely grated
- 1 cup (80g) parmesan, finely grated
- 1/2 cup (50g) fontina, finely grated
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