(Four Cheese Gnocchi)

Josh and Nic's Gnocchi Quattro Formaggi

Prep time: 20 mins
Cook time: 40 mins
Serves: 4


Deep fried sage and toasted walnuts, to garnish


500g potatoes, skin on

1 egg

1 tsp salt

100g plain flour

4 Cheese Sauce

300ml thickened 

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.