Cut the Gorgonzola, Emmental, Asiago and Scamorza into small pieces. Heat the fresh cream in a saucepan, then add all the cheeses and cook over low heat for about ten minutes, stirring to melt the cheeses.
Cook the gnocchi in a pot with plenty of salted water; they will be ready as soon as they rise
Cook the gnocchi in a pot with plenty of salted water; they will be ready as soon as they rise
Drain them with the help of a skimmer, pour them into the pan with the cream of the 4 cheeses.
Stir gently with a wooden spoon.
Serve your gnocchi with 4 cheeses and add freshly ground black pepper.
TAGS: Gnocchi Recipe for 4 cheeses | How to prepare Gnocchi with 4 cheeses | Gnocchi with 4 cheeses recipe
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