Northern Italy

Gnocchi ai quattro formaggi

Four cheeses, one pan, potato pillows. Not a weeknight thing. A very good weekend thing.

60 minTime

26 gProtein each

mildSpice

Make it your way

Grandma's wayFour cheeses, northern style.

The original

772kcalsame

26 gproteinsame

8 gfibresame

60minutessame

Quattro formaggi.

Per serving, worked out from the ingredient table.

Potato1 kg floury potatoes

Maida (all-purpose flour, plain flour)2 cups

Fresh cream (thickened cream, heavy cream)⅔ cup

Milk½ cup

Gorgonzola60 g

Parmesan⅓ cup

Mozzarella60 g, diced

Processed cheese (american cheese)50 g fontina or mild cheese

Black peppera pinch

Walnutsa few, chopped

Saltto taste

4 steps

1Make gnocchi: boil potatoes in skins, peel and rice, knead lightly with flour and salt. Shape.
2Warm cream and milk; add cheeses on low heat, stirring until melted and smooth.
3Boil gnocchi until they float and fold into the sauce.
4Serve with pepper and chopped walnuts.

Serve it like this

Serve in warm bowls with cracked pepper and walnuts on top. A crisp green salad alongside helps.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.