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Gnocchi quattro formaggi (Potato dumplings in a four-cheese sauce)

Ingredients
6 medium potatoes
65 ml cake flour
2 egg yolks
45 ml Fontina cheese
1 litre cream
45 ml each grated provolone, blue, gorgonzola and Parmesan cheese
grated nutmeg
salt and milled black pepper

Method:
Boil potatoes until tender. Peel while still hot. Mash potatoes and mix in flour and egg yolks very quickly, using a wooden spoon or your hands (mixture must still be hot). Work in Fontina cheese. (Work on a well-floured surface.) Roll out potato dough and cut into 5 cm pieces. Drop into boiling salted water, a few at a time, and cook until they rise to the top, about 1 minute. Do not overcook, or they will be soggy. Remove with a slotted spoon and place in a shallow ovenproof serving dish. Gently simmer cream in a saucepan until melted. Pour over hot gnocchi and serve.

Recipe From : FAIRLADY June 15, 1994

Recipe from FAIRLADY : June 15, 1994 See what FAIRLADY has in store this month. Subscribe now and save!