Sauvignon Blanc 2024

Start by boiling the potatoes for the gnocchi: place the potatoes in a large pot and cover with plenty of cold water. From the moment the water boils, count 30-40 minutes, depending on their size. Do the fork test and if the tines fit into the middle without difficulty then you can drain them. Peel them while they are still hot and immediately mash them on the flour that you have poured onto the pastry board. Then add the lightly beaten egg together with a pinch of salt and mix everything with your hands until you obtain a soft but compact dough. Try to work them as little as possible otherwise they will become tough during cooking. Take a part of the dough and roll it out with your fingertips to obtain bigoli, i.e. loaves, about 2 cm thick; To do this, help yourself by flouring the pastry board, from time to time, with semolina.

In the meantime, cover the remaining dough with a cloth to prevent it from drying out. Cut the loaves into pieces and, applying light pressure with your thumb, drag them onto the rigagnocchi to obtain the classic shape. If you don’t have a gnocchi ruler, you can use a fork and drag them onto the tines; also in this case, use semolina flour to prevent them from sticking. As you prepare the potato gnocchi, place them on a tray with a lightly floured cloth, well spaced from each other. Cut the Gorgonzola into small pieces.

Do the same with Casera, Fontina and Emmentaler. Heat the cream in a saucepan, then pour in all the cheese pieces and cook over a low heat for 20 minutes, stirring often to prevent lumps from forming and to help the cheeses melt.

Once the 4 cheese cream is ready, you can boil the gnocchi in plenty of water; cook them for a few moments and as soon as they float to the surface, drain them with the help of a slotted spoon and gradually pour them into the pan with the 4-cheese cream. Mix very delicately so as not to fall apart, flavor with black pepper to taste and serve your 4-cheese gnocchi immediately. Enjoy your meal!