fourcheesegnocchi

Four Cheese Gnocchi

(Gnocchi con Quattro Formaggi)

Gnocchi served in any variation of baked melted cheese is a traditional way that Italian families expanded basic comfort foods. Instead of reheating leftover Gnocchi, they created another variation for additional meals. Nothing was wasted. This dish is the ultimate in gooey delicious Italian comfort food.

Ricotta cheese mixture
Ricotta cheese. 2 to 3 cups
Grated Parmigiano cheese. 1/2 to 1 cup
Freshly chopped flat Italian Parsley. 1 tablespoon
Pinch of Nutmeg

Sauce & Cheese Mixture
Traditional Marinara Sauce. 1 to 2 cups
Shredded Mozzarella cheese. 1 to 2 cups
Provolone cheese. 5 to 6 slices
Optional substitute: 1 cup shredded Fontina cheese
Optional substitute: 1 cup Italian Gorgonzola cheese

Gnocchi Recipe
2 cups riced baked Russet potatoes
1 cup unbleached flour
1/2 to 1 cup grated parmigiano cheese
2 medium eggs, room temperature
2 cups warm water
Pinch of salt

Making Gnocchi
Combine riced potatoes, flour, grated cheese and salt in a mixing bowl. Stir in beaten eggs and one half of the warm water. Mix with a large mixing spoon, but not a machine. Knead dough and dust with additional flour until the dough no longer sticks to your hands. If the mixture is too dry, then add a tablespoon of water until it is moist.

The amount of each ingredient listed here is only a starting point. Some recipes do not have any grated cheese in the mixture and have equal amounts of riced potatoes and flour. Too much flour will cause the gnocchi to be tough.Pull off a large handful of dough and place it on a flat surface that is dusted with flour. Hand roll dough down to about one inch thick and then cut into pieces slightly over one inch long. Indent one side of each Gnoccho with the tines of a fork.That enables the sauce to stick better to the Gnocchi.

Using riced potatoes is the traditional way to make Gnocchi. I recommend a large Russet potato. Bake the potato, let it cool, and then slice it length wise. Scoop out the inside with a large spoon and then rice it to a fine consistency.

To cook the Gnocchi, whether freshly made or frozen, place in a large pan of slightly salted boiling water. Stir gently. When the Gnocchi float to the top, allow them to boil for an additional minute. Remove from water and drain well.

Sauce & Cheese Recipe

The ingredient list for this mixture is totally driven by what you prefer or what is available. This may even be made without a Marinara sauce. Use your imagination.

Line a flat 2.5” casserole dish with a mixture of the ricotta mix, grated parmigiano, parsley and nutmeg. Add a layer of marinara sauce, add the entire gnocchi batch, and cover with mix of marinara sauce, mozzarella, or whatever cheeses you have, and grated cheese. Cover with one layer of sliced provolone, then cover with a little marinara sauce.

Cover the dish with aluminum foil and bake at 350 degree for about 10 to 15 minutes, or until the cheese is melted and bubbles. Do not brown the top. Top with grated cheese and serve hot.

You may follow this recipe for a family style sized dish, or divide it and bake them in smaller single serving soup crocks.