INGREDIENTS FOR GNOCCHI Potatoes 1 kg, Flour 00 300 g, Eggs 1, Salt up to 1 pinch FOR THE CREAM 4 CHEESES Gorgonzola dolce 150 g, Valtellina Casera 100 g, Fontina 100 g, Emmentaler 100 g, Fresh liquid cream 250 g, Pepe black enough
To prepare the potato gnocchi, start by boiling these: place the potatoes in a large pot and cover with plenty of cold water. From the moment the water boils, count about 30-40 minutes, depending on their size; do the fork test and if the prongs get into the middle without difficulty then you can drain them. Peel them while they are still hot and immediately after, crush them on the flour that you have poured onto the pastry board. Then add the lightly beaten egg together with a pinch of salt and knead everything with your hands until you get a soft but firm dough. Remember that working them too much, the dumplings will become hard during cooking, so limit yourself to kneading the necessary. Take a part of the dough and spread it with the fingertips to get bigoli, that is the loaves, about 2 cm thick; to do this, help yourself by flouring the pastry board, from time to time, with semolina. Meanwhile, cover the remaining dough with a cloth to prevent it from drying out. Then cut the loaves into small pieces and with a slight pressure with your thumb, drag them onto the little fingers to get the classic shape. If you don't have the gnocchi line, you can use a fork and drag them on the prongs; also in this case, use the semolina flour to prevent them from sticking. As you prepare the potato gnocchi, place them on a tray with a lightly floured cloth, well spaced from one another. Cut the Gorgonzola, Casera, Fontina and Emmentaler into small pieces. In a saucepan heat the liquid cream, then pour all the chopped cheeses and cook over low heat for 20 minutes, stirring often to prevent lumps from forming and to favor the melting of the cheeses. Once the 4 cheese cream is ready, you can boil the gnocchi in plenty of water; cook them for a few moments and as soon as they rise to the surface, drain them with the help of a slotted spoon, pour them by hand into the pan with the 4 cheese cream. Stir very gently so as not to flake them, season with black pepper to taste and immediately serve your 4 cheese gnocchi.