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Four Cheeses sauce Gnocchi

Four Cheeses sauce Gnocchi


  • Gorgonzola (Blue cheese) 150 gr.
  • Valtellina Casera cheese 100 gr.
  • Fontina cheese 100 gr.
  • Emmentaler cheese 100 gr.
  • Cooking cream 250 gr.
  • Black pepper q.b.
  • Gnocchi 600 gr.



Take the four cheeses: Gorgonzola (blue cheese), Casera, Fontina and Emmentaler (cheeses may be changed based upon availability) and cut them into small pieces.


Heat the liquid cream in a saucepan and pour all the cheese into small pieces. Cook over a low heat for 20 minutes, stirring often to avoid lumps forming and encouraging the melting of the cheeses.


Once the 4 cheeses cream is ready, boil the gnocchi in abundant salted water; cook them for a few moments and as soon as they rise to the surface, drain them with the help of a skimmer. Pour them into the pan with the cream of 4 cheeses.


Stir gently to avoid flaking and spice with black pepper to taste. Serve the gnocchi with the 4 cheeses sauce immediately.

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