Utensils & Essentials
Baking sheet, fork, chopping board, large saucepan, sieve, knife, whisk
For the gnocchi:
- 2 large russet potatoes
- 140g all purpose flour
- 4g salt (not included)
- 4g extra virgin olive oil (not included)
For the sauce:
- 20g grated parmesan
- 20g grated fontina
- 20g grated gouda
- 20g grated brie
- 240ml double cream
- 2g salt (not included)
- 1g black pepper (not included)
How to make
Gnocchi Quattro Formagi
Pre-heat your oven to 230°C. Once warm, place the potatoes on a baking sheet, or directly on the centre shelf of the oven. Bake for an hour, until completely tender when pierced with a fork. While still warm, peel and mash well with a potato masher, removing all lumps. Next, mix the gnocchi ingredients together in a bowl until a dough can be formed in the shape of a ball.
Let the dough rest for 2 minutes before placing it on to a lightly floured chopping board and roll into the shape of a log. Meanwhile, bring a large saucepan of salted water to boil over a medium to high heat. Lightly sieve some flour onto the cutting board and over the log. Cut the dough into ½-¾ inch slices, one at a time. Roll each piece into a long thin rope, then cut ½ inch pieces, placing the pieces into the flour to keep them from sticking to each other.
Working in 2-3 batches, boil the gnocchi until they float to the top of the pan.
In a large saucepan over low heat, add the 4 cheeses and the cream and whisk constantly until the cheese is melted and fully combined. Add the freshly cooked gnocchi and cook for about a minute or so, until desired sauce thickness is achieved.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.