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:
- Boil the potatoes.
- Peel and reduce to puree, on a floured work surface put the puree.
- 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 a slotted spoon when they float and dry.
- 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.
