Gnocchi Four Cheeses

DIFFICULTY

PASTA

MENU

PORTIONS

TIME

30 MINUTES

BEGINNER

4

The Origin of Gnocchi

Gnocchi is a dish originating from Italy, which consists of boiled potato pieces and then mixed with flour and other ingredients. They can be served with various sauces and in different variations, one of the most popular being Gnocchi Quatro Formaggi.

Where does the name come from?

Gnocchi is an Italian word that comes from the term "nocca", which means knot or loop. This name refers to the characteristic shape of the gnocchi pieces, which are rounded and slightly convex in the center.

Traditional Recipe

To prepare Gnocchi Quatro Formaggi, you need fresh or frozen gnocchi, Gorgonzola, Grana Padano, Mozzarella and Gouda, cream, butter, garlic and salt and pepper to taste. The gnocchi are boiled in salted water, and the cheese sauce is prepared separately, mixing the melted cheeses with cream and butter, until a creamy consistency is obtained. The gnocchi are mixed with the cheese sauce and served hot.

Modern Variations

Over time, other variations of Gnocchi Quatro Formaggi have emerged, including different combinations of cheeses or the addition of additional ingredients, such as spinach or mushrooms. These variations add flavor and variety to this beloved dish.

The Evolution of Gnocchi Quatro Formaggi

Gnocchi Quatro Formaggi is a variation of traditional gnocchi, characterized by the addition of four different types of cheese: Gorgonzola, Parmesan, Mozzarella and Gouda. This creamy, cheese-rich sauce has become very popular in Italy and other parts of the world.

International Popularity

Gnocchi Quatro Formaggi quickly gained popularity around the world due to the delicious combination of cheeses and the soft and fluffy texture of the gnocchi. The dish became a hit in Italian restaurants abroad and was included on the menus of many international restaurants.

Ingredients:

• 100 grams taleggio cheese

• 100 grams gorgonzola cheese

• 200 milliliters cooking cream

• 400 grams potato gnocchi

• 50 grams grana padano

• 50 grams parmigiano reggiano

• salt

• pepper

• 1 tablespoon extra virgin olive oil

Preparation Method:

To begin, bring a pot of water to a boil.

1. In a large frying pan, add the extra virgin olive oil, add the cooking cream, and boil for about 2-3 minutes.

2. Then add the taleggio cheese and gorgonzola cheese, salt and pepper, and simmer over low heat until all the cheese has melted and a creamy sauce has formed.

3. When the water in the pot has started to boil, add salt (I prefer coarse, coarse salt), add the gnocchi. The cooking time for potato gnocchi is 2-3 minutes, more precisely, when the gnocchi rise to the surface, it means they are cooked.

4. Drain the potato gnocchi and add them to the saucepan with the cheese sauce, and mix gently.

5. Turn off the heat and add the grana padano and parmigiano reggiano cheese.

Enjoy your meal!

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