Tasty Gnocchi Quattro Formaggi

Finding a comforting pasta dish that really impresses dinner guests without keeping you stuck in the kitchen all evening can feel like an impossible task. Between juggling work deadlines, after-school activities, and trying to put something special on the table, most of us don’t have hours to spend crafting complex Italian dishes from scratch.

That’s where this gnocchi quattro formaggi comes to the rescue: it’s rich and satisfying, takes just minutes to prepare, and uses four different cheeses to create a sauce that’s sure to have everyone asking for seconds.

What Kind of Potatoes Should I Use?

For making gnocchi, you’ll want to reach for starchy potatoes like Russets or Idaho potatoes, which create the lightest, fluffiest results. Waxy potatoes like red potatoes or new potatoes contain too much moisture and can make your gnocchi heavy and gummy, so it’s best to avoid those. When shopping, look for potatoes that are firm and free from any green spots or sprouts. A helpful tip is to bake your potatoes instead of boiling them – this keeps them from absorbing extra water and helps maintain that perfect gnocchi texture. Just make sure to rice or mash them while they’re still hot for the smoothest consistency.

Options for Substitutions

While this classic Italian dish has some specific ingredients, here are some helpful substitutions you can try:

• Potatoes: For gnocchi, you’ll want to stick with starchy potatoes – Russets or Idaho potatoes work best. Avoid waxy potatoes as they’ll make your gnocchi heavy and gummy.
• Valtellina Casera cheese: This Italian cheese can be hard to find outside of Italy. You can substitute it with aged Gruyere or Parmigiano-Reggiano for a similar nutty flavor.
• Gorgonzola: Any good blue cheese will work here – try Danish blue or Roquefort. If you’re not a fan of blue cheese, you could use a mild cream cheese, though the flavor profile will change.
• Fontina: Provolone or Gouda make good replacements for Fontina, as they have similar melting properties and a mild flavor.
• Emmental: Swiss cheese is the closest substitute, or you could use more Gruyere if you have it.
• Heavy cream: For the sauce, half-and-half can work, but don’t go lighter than that or your sauce might not thicken properly. The fat content is important here!

Watch Out for These Mistakes While Cooking

The biggest challenge when making gnocchi is using hot or warm potatoes – always let them cool completely before mixing with flour, or you’ll end up with gummy, dense dumplings that nobody wants to eat. Another common mistake is overworking the dough; mix the ingredients just until they come together, as excessive kneading will activate too much gluten and make your gnocchi tough and chewy. When it comes to the four-cheese sauce, rushing the melting process can lead to a grainy texture – instead, heat your cream slowly and add the cheeses gradually while stirring constantly over low heat. For perfectly cooked gnocchi, watch them carefully as they cook and remove them as soon as they float to the surface; leaving them in the water too long will make them mushy and fall apart in your sauce.

What to Serve With Four Cheese Gnocchi?

This rich and creamy four cheese gnocchi pairs perfectly with light, fresh sides that can balance out all that wonderful cheese. A simple arugula salad dressed with lemon juice and olive oil cuts through the richness while adding a peppery crunch to your meal. I love serving some roasted cherry tomatoes on the side – their slight acidity and sweetness work really well with the cheesy sauce. If you want to keep things classic Italian, some garlic-rubbed ciabatta bread is perfect for soaking up any extra sauce that’s left on your plate (and trust me, you won’t want to waste a drop of this sauce!).

Storage Instructions

Keep Fresh: Once cooked, you can keep your four-cheese gnocchi in an airtight container in the fridge for up to 3 days. The cheese sauce might thicken up a bit, but don’t worry – that’s totally normal! If you’ve made extra uncooked gnocchi, you can store them on a flour-dusted tray in the fridge for up to 24 hours.

Freeze: Raw gnocchi freeze really well! Spread them on a baking sheet, freeze until solid (about 2-3 hours), then transfer to a freezer bag. They’ll keep for up to 2 months. Pro tip: don’t freeze the cheese sauce – it’s best to make that fresh when you’re ready to cook the gnocchi.

Reheat: To warm up leftover gnocchi quattro formaggi, add a splash of cream or milk and heat gently in a pan over low heat, stirring occasionally. You can also use the microwave on 50% power, stirring every 30 seconds until warm. The sauce might look separated at first, but keep stirring and it’ll come back together nicely.

Preparation Time	25-35 minutes
Cooking Time	30-45 minutes
Total Time	55-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 70-80 g
• Fat: 180-200 g
• Carbohydrates: 300-350 g

Ingredients

For the gnocchi:

• 2.2 lbs potatoes (Russet or Yukon Gold work best for a fluffy texture)
• 1 large egg
• 2.5 cups all-purpose flour
• 1 pinch fine salt

For the sauce:

• 5.3 oz sweet gorgonzola cheese
• 3.5 oz fontina cheese
• 1 cup heavy cream (I prefer Horizon Organic heavy cream)
• 3.5 oz emmental cheese
• 3.5 oz casera cheese
• black pepper, as desired (freshly ground for best flavor)

Step 1: Cook and Prepare the Potatoes

Begin by placing the potatoes in a large pot and covering them with cold water.

Bring the water to a boil and continue cooking for another 30-40 minutes, depending on the size of the potatoes.

Test the readiness by inserting a fork; if the tines reach the middle without difficulty, the potatoes are ready to be drained.

Peel them while still hot and mash them directly onto a pile of flour on your work surface.

Step 2: Prepare the Gnocchi Dough

Add a lightly beaten egg and a pinch of salt to the mashed potatoes and flour mixture.

Knead everything gently by hand until you achieve a soft but firm dough.

Handle the dough as little as possible to avoid making the gnocchi hard after cooking.

Take a portion of the dough and roll it with your fingertips into a cylindrical shape, about 3/4-inch (2 cm) thick.

Use semolina flour to dust the work surface and prevent sticking.

Cover the remaining dough with a cloth while you work to keep it from drying out.

Step 3: Shape the Gnocchi

Cut the rolled dough into small pieces.

Use gentle thumb pressure to drag each piece over a gnocchi board or the tines of a fork to get the classic gnocchi shape.

Dust with semolina flour as needed to prevent sticking.

As you shape each gnocchi, place it on a tray lined with a lightly floured cloth, keeping them well spaced apart.

Step 4: Prepare the Four-Cheese Sauce

Cut the Gorgonzola, Casera, Fontina, and Emmentaler cheeses into small pieces.

Heat cream in a saucepan over low heat.

Add the cheese chunks to the cream and cook for about 20 minutes, stirring frequently to prevent lumps and ensure the cheeses melt smoothly.

Keep the heat low to maintain the right consistency for the sauce.

Step 5: Cook the Gnocchi

Once the four-cheese sauce is ready, bring a pot of water to a boil and cook the gnocchi for 2-5 minutes.

Once they rise to the surface, they are ready to be drained using a skimmer.

Carefully transfer the cooked gnocchi into the saucepan containing the four-cheese sauce, mixing gently to avoid breaking them.

Step 6: Serve the Four-Cheese Gnocchi

After gently mixing the gnocchi with the sauce, season with black pepper to taste.

Serve immediately to enjoy the creamy, cheesy flavors of your homemade four-cheese gnocchi.