Gnocchi recipe with four cheese sauce and nutmeg

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:

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