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Gnocchi with 4 cheeses

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Gnocchi with 4 cheeses


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Tempo de preparo

90 min(s)


4 servings

Wilson Nunes

  • Ingredients
  • Recipe
  • Pink Potato700 g
  • Wheat flour250 g
  • Olive oil20 ml
  • Whole milk1 l
  • White onion1 unit(s)
  • Bay leaf2 unit(s)
  • Clove of India5 unit(s)
  • Parmesan100 g
  • Provolone100 g
  • Cream cheese (Catupiry)100 g
  • Gorgonzola70 g
  • Butter50 g
  • Salt and Black Pepper to taste
  • Chopped chives to taste
  • Chewed walnut to taste
  1. Gnocchi: 1. Cook the potatoes with a little salt in water until soft. 2. Peel and press through a juicer (still hot). 3. Add 120g of wheat flour to this puree and mix until smooth. knead (If necessary, if it is too sticky, add very little flour) 4. Dust a clean, dry surface (preferably marble) with flour. Divide the dough into 2 parts and form a 2.5 cm thick cylinder. Cut into 2 cm pieces. (To work the gnocchi, grease your hand whenever necessary). 5. In a large pan, place at least 3 liters of water, salt well and bring to a boil. 6. Test the gnocchi. Put 3 pieces, wait to rise and let it cook another 10 seconds. (If it still tastes like raw flour, leave it a little longer). 7. Place the gnocchi in a cold water bath, drain and reserve with a drizzle of olive oil.
  2. 4 cheese sauce: First of all, separate the milk, onion, bay leaf, Indian cloves, wheat flour and butter (50g) and make the béchamel sauce. (I already taught. See in my recipes). Take 100g of parmesan (the rest you keep for browning), the provolone and grate it in medium size. Place these grated cheeses in the béchamel sauce over low heat and stir to melt. Do the same with the gorgonzola (in pieces) and finally the Catupiry. Add nutmeg, freshly ground black pepper and adjust the salt. The 4 cheese sauce is ready.
  3. Finishing: 1. Heat this sauce in a large skillet or saucepan. 2. Place the gnocchi inside and wait for it to heat up too. (If applicable, add 2 to 3 tablespoons of water so the sauce doesn't get too thick). 3. Garnish with chopped chives and serve.

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