Smothered in a smooth and rich cheese sauce then grilled until golden and bubbling this delicious supper takes less than 30mins to cook. Potato gnocchi are small Italian dumplings that take just minutes to cook in boiling water. They have a fairly bland flavour but will absorb all the lovely flavours from the sauce. Fontina, taleggio and gorgonzola are all creamy Italian cheeses that melt quickly into the hot sauce but if you prefer you can replace them with 125g mature grated Cheddar. Serve in warmed bowls with crusty bread and a fresh flat leaf parsley, red onion and rocket salad.
- 25g butter
- 25g flour
- 400ml milk
- 50g fontina cheese, finely chopped
- 50g gorgonzola cheese, crumbled
- 50g taleggio cheese, finely chopped
- Salt and freshly ground black pepper
- 500g packet potato gnocchi
- 25g Parmesan cheese, grated
Melt the butter in a pan then stir in the flour. Cook for 1min then gradually whisk in the milk. Slowly bring to the boil, whisking all the time, then simmer for 3-4 mins until the sauce is smooth and thickened.
Stir in the fontina, taleggio and gorgonzola cheeses and simmer the sauce, stirring all the time, until the cheeses have melted. Season lightly with salt and freshly ground black pepper.
While the sauce is simmering, boil the gnocchi in a large pan of lightly salted water for 3-4 mins until they just rise to the surface, or according to the packet instructions. Drain well and place in a shallow gratin dish.
Pour over the sauce and scatter over the grated Parmesan cheese. Place under a medium-hot grill for 4-5 mins until golden and bubbling.
Top tip for making Four cheese gnocchi
Add some chopped fresh parsley or sage to the sauce or stir in a spoonful of wholegrain mustard, if liked.