Four-cheese gnocchi

Ingredients

• 1 kgpotatoes
• 300 g00 flour
• 1egg
• 1 pinchfine salt
• 150 gsweet Gorgonzola
• 100 gCasera cheese
• 100 gFontina
• 100 gEmmental
• 250 gfresh liquid cream
• to tasteblack pepper

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a large pan and cover them with plenty of cold water. Bring to the boil, then cook for 30–40 minutes, depending on their size. Test with a fork: when the tines slide easily into the centre, drain the potatoes. Peel them while still hot and immediately mash them over the flour, which you have piled on the work surface in a well. Add the lightly beaten egg and a pinch of salt.

2. 2

   Make the dough

   Knead everything by hand until the dough is smooth but firm, working it as little as possible so the gnocchi do not turn hard when cooked. Take a portion of dough and roll it with your fingertips into thick ropes about 2 cm wide, dusting the work surface with semolina from time to time.

3. 3

   Shape the gnocchi

   Cover the remaining dough with a tea towel to stop it drying out. Cut the ropes into small pieces and press each lightly with your thumb as you roll it over a gnocchi board to make the classic ridged shape. If you do not have a gnocchi board, roll them over the prongs of a fork; use semolina to prevent sticking. Arrange the gnocchi well apart on a small tray lined with a tea towel lightly dusted with flour. Cut the Gorgonzola into small pieces.

4. 4

   Melt the cheeses

   Cut the Casera, Fontina and Emmental into small pieces as well. Warm the cream in a saucepan, then add all the cheeses. Cook over a low heat for 20 minutes, stirring often to help the cheeses melt and prevent lumps.

5. 5

   Cook and serve

   Bring plenty of water to the boil and cook the gnocchi briefly. As soon as they rise to the surface, lift them out with a slotted spoon and add them gradually to the pan of four-cheese sauce. Toss very gently so they do not break, season with black pepper to taste and serve immediately.

What are four-cheese gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and flour. This version pairs homemade potato gnocchi with a rich sauce of Gorgonzola, Casera, Fontina and Emmental.

The combination draws on Italian cheese traditions, while the soft dumplings give the sauce something substantial to cling to. A gentle hand with the dough and a low heat for the sauce help make the dish work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 993 calories, 0g protein, 100g carbs, 48g fat.

The potatoes and flour provide most of the carbohydrates, while the cream and cheeses contribute much of the fat. The cheeses also provide protein; serve a moderate helping with a generous portion of green vegetables or salad to balance the plate.

Choosing the potatoes and flour

Potatoes: boil them whole, then peel and mash them while hot, as directed. This makes them easier to work into the flour before they cool.

Flour and egg: 00 flour forms the dough, while the egg helps bind it. Add the ingredients as written and knead only until the dough comes together smoothly.

Keep the dough tender

Light kneading: work the dough as little as possible once the potato, flour, egg and salt are combined. Too much handling can make the cooked gnocchi firm.

Work in batches: roll only part of the dough at a time and keep the rest covered with a tea towel. Dust the surface with semolina as needed to stop the ropes and shaped pieces sticking.

Shape for texture

Ridges: roll each cut piece over a gnocchi board or fork with light thumb pressure. The grooves give the sauce places to gather.

Spacing: keep the shaped gnocchi apart on the prepared tray so they do not stick together while you finish the batch.

Melt the cheese gently

Small pieces: cut all four cheeses into small chunks so they can melt into the warmed cream. Stir often during the 20 minutes of low-heat cooking to help the sauce stay smooth.

Low heat: keep the saucepan at a gentle temperature rather than rushing the melting. The method relies on patient stirring to avoid lumps.

Know when the gnocchi are ready

Potatoes: the fork test is the clearest cue before mashing; the tines should enter the centre without resistance.

Gnocchi: cook them briefly in boiling water and lift them out as soon as they float to the surface. Handle them delicately when tossing with the sauce so they keep their shape.

Serve straight away

Timing: finish cooking the gnocchi when the sauce is ready, then transfer them directly into the saucepan. The recipe is best served immediately, while the sauce is freshly melted.

On the plate: pair the rich gnocchi with a crisp green salad or simply cooked vegetables for a fresh contrast.

Recipe notes & tips

• Choose potatoes that cook evenly and check their tenderness with a fork before draining.
• Mash the potatoes onto the flour while they are still hot, as the method directs.
• Keep unused dough covered so it does not dry out while you shape the gnocchi.
• Use a light dusting of semolina when rolling and shaping to limit sticking.
• Cut the cheeses into small pieces so they melt more readily into the cream.
• Lift floating gnocchi out with a slotted spoon rather than draining them all at once.

Variations

• Cheese balance: adjust the mix of the four cheeses while keeping the total amount similar.
• Extra pepper: add more black pepper at the table for a sharper finish.
• Fork ridges: shape the gnocchi on a fork if you do not have a gnocchi board.
• Semolina dusting: use semolina on the work surface and tray to help prevent sticking.
• Fresh side: serve with a crisp salad or simply cooked vegetables alongside.

Common mistakes to avoid

• Overworking the dough: knead only until smooth and compact to help keep the gnocchi tender.
• Leaving dough uncovered: cover the unused portion with a tea towel while shaping.
• Crowding the tray: space the gnocchi apart so they do not stick together.
• Heating the sauce too quickly: keep the cream and cheeses over low heat and stir often.
• Overcooking the gnocchi: lift them out as soon as they rise to the surface.
• Tossing too roughly: fold the gnocchi through the sauce gently to avoid breaking them.

How to store

For the best texture, serve the gnocchi immediately. If you have leftovers, refrigerate them in a covered container and eat within 2 days; reheat gently in a saucepan, loosening the sauce with a small splash of cream or water if needed.

Frequently asked questions