Gnocchi ai Quattro Formaggi
Whether you choose to go the homemade or store-bought route, you won’t go wrong when you combine soft pillows of gnocchi with this decadent and creamy four-cheese sauce. Feel free to experiment and use different cheeses, as long as they fall within the same category as the ones mentioned below. For example, use a hard, aged cheese such as Grana Padano for the Parmigiano-Reggiano or fresh chèvre for the mascarpone.
- 1 pound gnocchi homemade or store-bought, cooked
- 1 cup whole milk
- 2 tablespoons unsalted butter
- ½ cup crumbled Gorgonzola Dolce
- ½ cup mascarpone
- ½ cup freshly grated Pecorino Romano
- ½ cup freshly grated Parmigiano-Reggiano plus more to garnish
- ⅛ teaspoon ground nutmeg
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 tablespoons chopped fresh Italian parsley
►Combine and gently warm milk and butter in a large saucepan over medium heat. Once butter is melted, add cheeses and continue to stir until cheese is melted. Add nutmeg, salt and pepper.
►Add gnocchi to cheese sauce and toss to coat. Season to taste. Garnish with parsley and more Parmigiano-Reggiano and serve immediately.