Gnocchi with Quattro Formaggi

Do not be turned away from this dish by its name.  Even though it sounds like it could be a very complicated dish, it really isn’t.  I wasn’t sure what quattro formaggi meant so I had to look it up.  A simple translation is “4 cheeses” and usually it refers to these cheeses: fontina, gorgonzola, parmesan & mozzarella.

The sauce in this recipe uses ricotta instead of mozzarella.  The sauce is divine, if sharp and flavorful are some of your favorite ways to describe cheese.  Combine that with gnocchi, a very mild  potato dumpling and you have a keeper.  Keep in mind that this recipe uses cheeses that will cost more than typical cheeses.

Gnocchi with Quattro Formaggi

found in The Williams-Sonoma Cookbook

The book says it will serve 6 but I disagree – 4 is more accurate.  I would also triple the sauce as there wasn’t enough using their proportions.  I’ve written out the ingredients just as Williams-Sonoma has listed them but I would keep in mind that if you’re serving more than 4, to make additional batter for the gnocchi.  If you’re making the recipe for 4, the sauce needs to be tripled, or at the very least doubled.  I hope this makes sense.  If not, just leave a comment with your question.

Ingredients:

Gnocchi

• 1 3/4lb. russet potatoes, peeled and cut into 2-inch chunks
• 1 1/2 cups unbleached all-purpose flour, plus extra for rolling
• 2 large eggs

Quattro Formaggi

• 1/2 cup heavy cream
• 1/2 cup shredded fontina cheese
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup whole-milk ricotta cheese
• 1/4 cup freshly grated Parmesan cheese

• 1/2 tsp. minced fresh thyme, plus extra for garnish (optional)
• Salt & freshly ground pepper

To make the gnocchi:

Place your potatoes into a large pot and fill with water till potatoes are covered.  Bring to a boil over high heat then reduce the heat to medium and cook until potatoes are tender when pierced with a fork, approximately 10-12 minutes.  Drain the potatoes and press them through a potato ricer or food mill.  (I didn’t have either one of these, so I just used my potato masher.)  Add the flour and eggs and mix well.

Using your same pot that you cooked the potatoes in,  fill with water for cooking your dumplings in after they are shaped.

Turn the potato mixture onto a lightly floured surface.  Dust your hands with flour and knead until soft and smooth, 2-3 minutes.  (I used my Kitchen Aid for the kneading.  My dough was on the wet side, so maybe I should have added more flour.)

Divide dough into 4 pieces and roll each piece into a rope about 1/2 inch in diameter, using flour as needed.  Cut the ropes into 1-inch pieces.  To form the gnocchi, roll each piece over the tines of a fork to create grooves.  Set aside until ready to cook.

(At this point, turn on the heat and bring your pot of water to a boil while you make the sauce.)

To make the sauce, combine the cream, fontina and gorgonzola in a saucepan.  Warm slowly over low heat, stirring constantly until the cheeses melt, 3-4 minutes.  Stir in the remaining cheeses (ricotta & parmesan) and thyme, if using and season to taste with salt & pepper.  Remove from the heat and cover to keep warm.

Add the gnocchi to your pot of boiling water and cook until they rise to the surface, about 3 minutes.

(This is when the gnocchi was first placed in the pot.)

Remove from the pot and serve the gnocchi with the quattro formaggi (4 cheeses) sauce over the top, sprinkled with some minced thyme and pepper on top, if desired.  Serve at once.

Remember the above gnocchi recipe will serve 4 but the sauce needs to be tripled.

Buon Appetito!

 

Linking up with Foodie Friday and Real Food Wednesday.