Gnocchi ‘Quattro Formaggi’


  • 1 × basic gnocchi recipe
  • 100 g (approx. 4 oz/1 cup) gorgonzola
  • 100 g (approx. 4 oz/1 cup) fontina
  • 100 g (approx. 4 oz/ cup) ricotta
  • 100 g (approx. 4 oz/1 cup) grated parmesan
  • 75 ml ( fl oz/ cup) crème fraîche
  • 2–3 tbsp milk, as needed
  • freshly ground black pepper


Prepare the gnocchi as described. Before you cook them melt the cheeses in the crème fraîche in a saucepan. Add some milk, if necessary. Cover with a generous amount of freshly ground black pepper. Cook the gnocchi for a few minutes until done, remove them from the water and instantly stir them through the hot sauce. Serve immediately.