- 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.