Ingredients:
For
pasta • 1 kilo of potatoes
• 300 gr.
flour • 2 egg yolks • 3 tbsp
. of • ¼ tsp salt
.
nutmeg For the sauce
• 50 gr.
blue cheese • 100 gr.
mozzarella cheese • 100 gr. gorgonzola cheese
• 150 gr.
Parmesan cheese • 200 gr.
cream • 50 gr.
butter • ½ tsp.
salt • ¼ tsp.
pepper
Preparation:
1 - Peel the potatoes and bring to a boil in a pot with water and salt. When ready (the fork should pierce easily), drain, cut into cubes and place a bowl.
2 - Take the pisapuré and Step on it. Add nutmeg, salt and eggs. Add flour and knead until a smooth dough, with some degree of consistency but soft and malleable.
3 - On the floured counter long cylinders do a finger thick (approx.). Cut the cylinder into sections of 2 cm. Take each unit by hand and make him a gutter on the back of the tines of a fork.
4 - Place them on a floured board. Prepare a pot of boiling water and salt and add gnocchi portions. Remove with a slotted spoon as they are pulled to the surface. Drain and bring them to a hot source. Cover with sauce, four cheeses and a little grated cheese.
5 - To make the sauce, heat the butter in a saucepan over low heat and add the cream. Stir 1 min. and add the Parmesan, then the blue cheese, mozzarella and gorgonzola. Stir until melted. Be careful not to burn. Season with salt and pepper. Serve.
Tip:
cheese sauce supports a full-bodied wine. Try a bi-varietal, Cabernet-Malbec type.
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