🧀 Gnocchi ai Quattro Formaggi

Name: Gnocchi ai Quattro Formaggi
Total time: 60 min
Yield: 4
Cuisine: Italy
Ingredients: 800 g floury potatoes; 200 g plain flour; ½ tsp salt; 80 g gorgonzola, diced; 80 g fontina, diced; 60 g mozzarella, diced; 40 g parmesan, grated; 100 ml gnocchi cooking water

Origin: Italy

585kcal

per serving · 300 g

195kcal

per 100 g

24 gProtein8 g / 100 g

27 gFat9 g / 100 g

69 gCarbs23 g / 100 g

Gnocchi ai quattro formaggi are soft potato dumplings tossed in a sauce of four melted cheeses: gorgonzola, fontina, parmesan and mozzarella. The gnocchi are pillowy and light, while the sauce is rich, stretchy and gently pungent from the blue cheese. It is served straight from the pan, piping hot, often as a first course.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: gorgonzola cheese, fontina cheese, parmesan, mozzarella

Contains glutenbecause of: flour

Contains dairybecause of: gorgonzola cheese, fontina cheese, parmesan, mozzarella

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

potatoflourgorgonzola cheesefontina cheeseparmesanmozzarella

Recipe

4 servings60 min

Ingredients

800 g floury potatoes
200 g plain flour
½ tsp salt
80 g gorgonzola, diced
80 g fontina, diced
60 g mozzarella, diced
40 g parmesan, grated
100 ml gnocchi cooking water

Method

Boil the potatoes in their skins until tender, peel while warm and press through a ricer.
Mix in the flour and salt to a soft dough, roll into ropes and cut into 2 cm pieces.
Melt the gorgonzola, fontina and mozzarella gently with the hot cooking water in a wide pan over low heat, stirring until smooth.
Boil the gnocchi in salted water until they float, then lift them into the cheese sauce.
Toss with half the parmesan, sprinkle over the rest and serve at once.

How to make it lighter

Use two cheeses instead of four, at half the total amount, and thin the sauce with cooking water.
Keep the portion to about 200 g and add a large green salad alongside.
Grate parmesan finely — a little covers more and adds plenty of flavour.

History

Four-cheese sauces are a modern Italian classic served with both pasta and gnocchi, and the dish is widely found on restaurant menus in Italy and abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →