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Say goodbye to plain old mac and cheese—this gnocchi with four luxurious cheeses takes comfort food to the next level. Creamy, cheesy, and absolutely irresistible!

Gnocchi ai Quattro Formaggi

Gnocchi ai Quattro Formaggi

Gnocchi ai Quattro Formaggi: Decadent 4-Cheese Comfort Food

Steal This Recipe
Say goodbye to plain old mac and cheese—this gnocchi with four luxurious cheeses takes comfort food to the next level. Creamy, cheesy, and absolutely irresistible!

Software (a.k.a. Ingredients)

  • 1 lb. gnocchi store-bought or homemade
  • 2 tablespoons butter
  • 2 teaspoons garlic finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup shredded Fontina cheese
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • 1/4 cup shredded Asiago or sharp provolone cheese
  • Salt and white pepper to taste

Procedure (a.k.a. The Magic)

  1. Preheat and Prep
  2. First things first—preheat your oven to 375°F. While that’s heating up, cook the gnocchi according to the package directions. Drain them well and spread them out in a single layer in a shallow baking dish that’s been sprayed with nonstick spray. It’s their cozy new home.
  3. Butter and Garlic—A Love Story
  4. Melt the butter in a medium saucepan over medium heat. Toss in the garlic and stir it around for about 30 seconds, just until it’s fragrant. (Your kitchen will start smelling amazing—you’re welcome.)
  5. Make It Saucy
  6. Whisk in the flour and cook it until the mixture thickens and bubbles. This is your roux—it’s fancy, but not fussy. Now whisk in the milk and Dijon mustard. Keep whisking like you mean it, and cook until the sauce thickens just a bit, about 3–5 minutes.
  7. Cheese Therapy
  8. Combine the Gruyere and Fontina cheeses. Add them to the sauce one pinch at a time, stirring until each batch is melted and silky before adding more. Take your time here—good cheese deserves patience. Once it’s all melted, season the sauce with salt and white pepper to taste.
  9. The Big Cheese Moment
  10. Pour the creamy cheese sauce all over the gnocchi in your baking dish. Then, mix the Asiago and Parmigiano-Reggiano cheeses together and sprinkle them generously on top. You’re building a cheese masterpiece here!
  11. Bake and Bask
  12. Pop the dish into your preheated oven and bake for about 25 minutes. The gnocchi will puff up slightly, and the top will turn golden and bubbly. Resist the urge to dive in immediately—let it rest for 5 minutes before serving.

Notes

Want extra pizzazz? Sprinkle some fresh herbs, like thyme or parsley, on top after baking.
For a slightly smoky twist, swap the Asiago for smoked provolone.
If you’re feeling fancy, serve this with a side salad and a glass of white wine.
This gnocchi ai quattro formaggi is creamy, dreamy, and everything you didn’t know you needed in life. Enjoy your cheesy masterpiece, and don’t forget to share—unless you don’t want to. I won’t judge. 🧀✨
Say goodbye to plain old mac and cheese—this gnocchi with four luxurious cheeses takes comfort food to the next level. Creamy, cheesy, and absolutely irresistible!
Say goodbye to plain old mac and cheese—this gnocchi with four luxurious cheeses takes comfort food to the next level. Creamy, cheesy, and absolutely irresistible!
Say goodbye to plain old mac and cheese—this gnocchi with four luxurious cheeses takes comfort food to the next level. Creamy, cheesy, and absolutely irresistible!
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