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Gnocchi ai Quattro Formaggi

Gnocchi ai Quattro Formaggi

If you're looking for the best Gnocchi ai Quattro Formaggi recipe, you'll find below the best Italian four cheese gnocchi recipe you chould've ever wish for! The perfect four cheese sauce recipe that we all love!
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4


  • 600 g Gnocchi
  • 100 g Emmentaler cheese optional
  • 150 g Gorgonzola cheese
  • 100 g Fontina cheese
  • 40 g Grana Padano/Pecorino Romano
  • 40 g Parmigiano Reggiano
  • 150 G Fresh Cream
  • Black Pepper


  • An amazing dish for all those who love cheese! First you should grate the Fontina (if you don't find Fontina cheese, you can use Emmentaler or Gouda) and the Grana Padano.
  • First, turn on the stove, and set on medium heat. What you'll have to do is to add 1 ladle of water into a deep pan together with the fresh cream. The Gorgonzola is better if you try and cut it in small pieces, since it's very soft.
  • Keep stirring it until you bring it to a boil. Then turn down the heat to the lowest, add the 4 kinds of cheese and on the lowest heat you'll need to continuously stir it, so it becomes creamy, and won't stick together in pieces.
  • This process takes about 10-15 minutes, so in the meantime put water to boil for the gnocchi. Add salt to the water and wait until it starts boiling. In the meantime, you have to continue stirring the sauce anyway.
  • When the water starts boiling, you have to add the Gnocchi, and let it cook for about 2 minutes. Usually, after 2 minutes the gnocchi comes to the top of the water, and when it does that, you can remove them.
  • Add the gnocchi straight away in your cheese sauce, and mix it together. Once all the gnocchi is in the sauce, turn off the heat and season it with pepper, mix them all together, and it's ready to serve.
  • You can sprinkle some extra Parmesan cheese on top as well. It is definitely the best Gnocchi ai Quattro Formaggi recipe you could make!
Keyword gnocchi, soup with cheese