Gnocchi with speck and walnuts
- Average
- 1 h 10 min
- Kcal 217
Soft, pillowy four-cheese gnocchi draws people in with a rich, crowd-pleasing cheese sauce layered over classic homemade gnocchi—always a hit at the family dinner table or for low-key celebrations when a little extra comfort is welcome. Those velvety pieces really stand out, since each one soaks up a mix of the BEST Italian cheese, giving every bite a creamy mouthfeel and lots of satisfying flavor. The nice, golden color on top and the luscious cheese bubbling around the gnocchi look really inviting on any table...especially with that tempting hint of Gorgonzola in every forkful. Gathering around this good-looking platter, everyone notices how the smooth, rich sauce brings out the special feeling of a true Italian cheese feast. Home cooks come back to this one because it's a simple way to turn an ordinary night into a cozy special occasion—a dish that's loved since it offers warmth, comfort, and plenty for seconds without any fuss.
Weeknights or weekends, busy families appreciate how baked gnocchi fits just right—easy, super-versatile, and always delicious, no matter the crowd. Top this savory dish with herbs, or serve it up alongside salad for something lighter, since it matches so well with lots of family favorites and popular sides (throw in extra bread for soaking up that cheese). For folks craving real comfort food, this four-cheese gnocchi pretty much checks every box with its cozy vibe, easy balance of flavors, and impressive table appeal—even picky eaters usually go for another helping. Usually, families find that a bit more Gorgonzola or different cheeses let them make it their own, which works great for gatherings or spontaneous dinners alike. With a dish this satisfying and utterly moist, even a big tableful will have happy eaters talking about it after dinner. When it comes to traditional recipes with a reliable wow factor, this is definitely one for every family's list—soft, rich, and basically MADE for sharing good times.
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To prepare the four-cheese gnocchi start by cooking the potatoes. Place them in a large pot and cover with plenty of cold water 1. As soon as the water boils continue for another 30-40 minutes, depending on their size. Test them with a fork and if the tines reach the middle without difficulty, your spuds are ready to be drained. Peel them while they are still hot and immediately mash them on the flour piled on the work surface 2. Next, add the lightly beaten egg together with a pinch of salt 3
and knead everything with your hands 4 just until the dough is soft but firm 5. Try to handle the dough as little as possible otherwise the gnocchi will become hard while cooking. Take part of the dough and roll it out with your fingertips in a cylindrical shape, about 3/4-inch (2 cm) thick 6; to make it easier, sprinkle the pastry board from time to time with semolina flour.
In the meantime, cover the remaining dough with a cloth to prevent it from drying out. Cut the rolls into small pieces 7 and with the light pressure of your thumb drag them over a gnocchi board to obtain the classic shape 8. If you don't have a gnocchi board, yuo can use a fork and drag them over the tines; here, too, use semolina flour to prevent the dough from sticking. As you prepare the gnocchi, place them on a tray with a lightly floured cloth, well spaced apart. Cut the Gorgonzola cheese into small pieces 9.
Do the same with the Casera, Fontina and Emmentaler cheese 10. Heat the cream in a saucepan, then pour all the cheeses in chunks (11-12) and cook over low heat for 20 minutes, stirring frequently to prevent lumps from forming and to help the cheese melt.
Once the 4-cheese sauce is ready 13, you can boil the gnocchi in plenty of water; cook them for 2-5 minutes and as soon as they rise to the surface, drain them with a skimmer and pour them into the pan with the 4-cheese sauce 14. Mix very gently so as not to break them, season with black pepper to taste and serve immediately your four-cheese gnocchi 15.