Gnocchi recipe with four cheese sauce

Ingredients to make Gnocchi with four cheese sauce:

• Mass
• 1 kg floury potatoes
• 300 grams of flour
• 1 egg
• nutmeg
• Salt
• Dip
• 30 gr blue cheese (Roquefort, Cabrales…)
• 30 gr of Gruyere or Segmental
• 30 gr of mozzarella
• 30 gr of a semi ranchero
• 200 cc of milk cream
• 1 tablespoon butter

How to make gnocchi with four cheese sauce:

1. Boil the potatoes.
2. Peel and reduce to puree, on a floured work surface put the puree.
3. Mix with the salt and nutmeg.
4. Add the egg and flour in the form of rain.
5. Work until you get soft dough that doesn’t stick to your fingers.
6. Make long strips of the dough as thick as your thumb and cut into 2.5cm pieces. Flour them.
7. 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.
8. Cook them in boiling water with a pinch of salt and a splash of oil.
9. Remove with a slotted spoon when they float and dry.
10. To make the sauce: heat the butter and milk cream in a pan and grate the 4 cheeses on top
11. Stir with a spatula until everything is melted. Add on top of the gnocchi.
12. Serve immediately.