There are just a few things better than cheese! And when it comes to cheese, and dishes stuffed with cheese, Italians are the ones to ask! One of the best gnocchi sauce quattro formaggi four cheeses sauce is definitely the one you’ll see below! The Gnocchi ai quattro formaggi recipe is heavenly. The first time I’ve tried four cheese gnocchi in Rome, I fall in love with it, and until I moved to Italy, every time when I just came to visit, I always ordered that one night.
Now, since I live in Italy, whenever we have dinner with my friends at my house, the Gnocchi ai Quattro Formaggi recipe is my to-go recipe since everyone just loves it! If you’ve been looking for a four cheese pasta recipe, or four cheese spaghetti sauce recipe, note that the cheese sauce made for the gnocchi goes really well with any type of pasta. Though, since the gnocchi di patate ai quattro formaggi is a really soft dish, as the gnocchi as well is fluffy and soft, the sauce always goes better with gnocchi than with other types of pasta.
A four cheese gnocchi is really simple, and it doesn’t take more than about 20 minutes to be ready to serve. You can see in the below recipe the essential steps to do a perfect Gnocchi ai Quattro formaggi recipe, but I’m also going to highlight a few important details that you must know to make the dish perfect. If you love Italian dishes, also check our Penne with Tuna in Red Sauce.
The ingredients are really important when you want to make gnocchi ai quattro formaggi recipe. Choosing the right ones of the four cheese types you use for the four cheese gnocchi is what it will or won’t make it taste delicious. It’s also very important which type of cheese you use more. If you use a lot of Fontina (or Emmentaler/Gouda) it won’t have a strong taste, and it will not taste as good.
The main taste comes from the Gorgonzola, which is a typical blue cheese in Italy. For those who don’t like cheese with mold, it might be a bit difficult, but actually, you can just cut off the chunks that are really moldy, and the rest will melt.
The second cheese should be either Pecorino Romano or Grana Padano. Now, obviously, this also depends on where you live, but lately, both these kinds of cheese are exported to every country, so you should be able to find them. In each case, if you’ve got access to both, Pecorino Romano is a better option since it has a stronger taste, and it’s also more delicious.
Now, the third one should be Fontina cheese, but this one I know that you can’t find in every country. You can replace the Fontina with either Emmentaler, Gouda, soft Cheddar, or Trappist cheese. Important is to be a soft type of cheese since this will help to make the sauce creamy.
The last one is the Parmigiano Reggiano. If you can’t find the original Parmigiano (Parmesan) cheese, try to find parmesan cheese that’s high quality, and it will be perfect for your four cheese gnocchi. Once you’ve got all the types of cheese ready, you just need fresh cream and a pack of gnocchi. Alternatively, you can also do your own homemade gnocchi, that’s obviously always better.
As I said, for those looking for a four cheese spaghetti sauce recipe, or simply a four cheese pasta recipe, the sauce made for the gnocchi goes perfectly with any other type! Yet still, I do recommend serving the sauce with gnocchi instead of pasta. If you want to have all the best international recipes in one place, check out the Wandering Cookbook pdf!
Get inspiration for other gnocchi recipes, like the Sorrentina, or the gnocchi carbonara even!
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