Gnocchi Quattro Formaggi

Creamy, indulgent and irresistibly cheesy gnocchi in a smooth quattro formaggi sauce.

• Prep 10 min
• Cook 15 min
• Serves 2

Ingredients

• 400 g potato gnocchi
• 80 g gorgonzola dolce
• 70 g brie
• 50 g grated Parmesan
• 50 g Pecorino Romano
• 100 ml cooking cream
• Freshly cracked black pepper, to taste
• Salt, to taste

Method

1. Bring a large pot of salted water to the boil.
2. In a wide pan over low heat, add the cream, then the gorgonzola and brie, cut into small pieces.
3. Stir gently until the cheeses start to melt and form a smooth sauce. Do not let it boil.
4. Cook the gnocchi and transfer them directly into the pan as soon as they float.
5. Add the grated Parmesan and freshly cracked black pepper, then toss gently for 30–40 seconds until glossy and creamy.
6. If needed, add a spoon of gnocchi cooking water to adjust the consistency.
7. Plate the gnocchi immediately while hot and creamy.

Chef’s tip

Add a spoon of gnocchi cooking water at the end if you want a looser, silkier sauce.

To serve

Top with extra black pepper and Parmesan. Best enjoyed fresh, while the sauce is silky and glossy.