Josh and Nic - Gnocchi Quattro Formaggi
(Four Cheese Gnocchi)
Prep time: 20 mins
Cook time: 40 mins
Deep fried sage and toasted walnuts, to garnish
500g potatoes, skin on
1 tsp salt
100g plain flour
4 Cheese Sauce
50g Taleggio cheese, finely chopped
50g Parmiggiano cheese, finely grated
50g Gorgonzola cheese, crumbled
50g Pecorino cheese, finely grated
1. To make gnocchi, place potatoes in a large saucepan of cold water. Bring to the boil. Boil until just tender, approx. 25-30 minutes.
Drain well. Peel potatoes and push flesh through a potato ricer into a large bowl. Make a well in the centre of potato and crack eggs into well. Sprinkle with salt and half the flour. Lightly knead to combine. Add remaining flour, in small batches, until dough is no longer sticky.
Divide dough into four equal-sized portions. Roll portions into 2cm-thick sausages, then cut into 2cm pieces. Place pieces on prepared tray.
2. To make sauce, heat cream in a saucepan over medium heat until hot. Stir in cheeses until melted, combined and smooth. Season with pepper. Strain.
3. Cook gnocchi, in batches, in a large saucepan of boiling salted water for 2 minutes or until they rise to the surface. Remove with a slotted spoon.
4. Serve gnocchi topped with sauce. Garnish with sage and nuts.