Ingredients to make Gnocchi with four cheese sauce and nutmeg:
- 1 kilo of floury potatoes
- 300 grams of flour
- 1 egg
- 1 pinch of nutmeg
- 1 pinch of salt
- 30 grams of blue cheese (Roquefort, Cabrales)
- 30 grams of Gruyère or Segmental
- 30 grams of mozzarella
- 30 grams of semi-manchego
- 200 ccs of cream or milk cream
- 1 tablespoon butter
How to make Gnocchi with four cheese sauce and nutmeg:
- Boil the potatoes.
- Peel and reduce to puree.
- Put the purée on a floured work surface.
- Mix with the salt and nutmeg.
- Add the egg and flour in the form of rain.
- Work until you get soft dough that doesn’t stick to your fingers.
- Make long strips of the dough as thick as your thumb and cut into 2.5cm pieces.
- Flour them.
- Take these small cylinders between your fingers and pass the tines of the fork so that they are slightly marked, pressing, at the same time, slightly with your thumb.
- Cook them in boiling water with a pinch of salt and a splash of oil.
- Remove with skimmer when they float.
- Dry off.
- To make the sauce: heat the butter and milk cream in a pan and grate the 4 cheeses on top.
- Stir with a spatula until everything is melted.
- Add on top of the gnocchi
- Serve immediately.