Gnocchi with three cheeses
These classic little Italian dumplings are delicious in a rich creamy three-cheese sauce.
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Cooking tools:
- Potato ricer
- Food mill
- Mixing bowl
- Fork
- Baking sheet
- Saucepan
- Slotted spoon
- Whisk
- Wooden spoon
- Colander
- Measuring cup
- Fine-mesh sieve
- Kitchen scale
- Stove
- Refrigerator
- Rolling pin
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 1 kilogram russet burbank potatoes, unpeeled
- 2 eggs, beaten lightly
- 30 grams butter, melted
- 1/4 cup (20g) finely grated parmesan cheese
- 2 cups (300g) plain (all-purpose) flour, approximately
- Three-cheese sauce
- 60 grams butter
- 1/3 cup (50g) plain (all-purpose) flour
- 2 cups (500ml) milk
- 1 1/4 cup (310ml) pouring cream
- 60 grams coarsely grated provolone cheese
- 70 grams coarsely grated fontina cheese
- 40 grams gorgonzola cheese, crumbled
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