Gnocchi Quattro Formaggio - cooking recipe

Ingredients

None None FOR THE GNOCCHI
2 1/4 lbs potatoes, unpeeled
2 None eggs, lightly beaten
2 tbsp butter, melted
1/4 cup finely grated Parmesan cheese
2 1/4 cups flour, approximately
None None FOR THE FOUR CHEESE SAUCE
3 tbsp butter
1 1/4 cups heavy cream
2 oz gorgonzola cheese, crumbled
3/4 cup finely grated Parmesan cheese
3/4 cup finely grated pecorino cheese
1/2 cup finely grated fontina cheese

Preparation

For the gnocchi, boil or steam whole potatoes until tender; drain. Peel when cool enough to handle. Mash potato, using ricer or food mill, into large bowl. Stir in eggs, butter, Parmesan cheese and enough of the flour to make a firm dough. Divide dough into eight equal parts. Roll each part on lightly floured surface into 3/4-inch log. Cut each log into 3/4-inch pieces; roll pieces into balls.
Roll each ball along the inside tines of a fork, pressing lightly on top of ball with index finger to form classic gnocchi shape, grooved on one side and dimpled on the other. Place gnocchi, in single layer, on lightly floured tray. Cover and refrigerate 1 hour.
For the sauce, melt butter in medium skillet on medium heat. Add cream; bring to a boil. Reduce heat to low; simmer, uncovered, for about 5 mins or until mixture reduces by half. Remove from heat. Gradually add cheeses, stirring, for about 3 mins or until sauce is almost smooth.
Meanwhile, cook gnocchi in a large saucepan of boiling salted water for about 3 mins or until gnocchi float to the surface. Remove from pan with slotted spoon; drain.
Add gnocchi to sauce; toss to coat in sauce.