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

Recipe from: 6/15/1994 12:00:00 AM
Ingredients 8
Servings 6


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


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.

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