• Who doesn’t love a good, comforting gnocchi? And when you add in some triple cheesiness and create three-cheese gnocchi, you’ve got a winner. This is the perfect dish for when you’re craving something creamy, rich and filling.

    Make this three-cheese gnocchi recipe: 

    Three-cheese gnocchi

    Serves: 6
    Cooking Time: 20 mins

    Ingredients

    • 280g ricotta
    • 30ml (2 tbsp) Parmesan, freshly grated
    • 3 large egg yolks
    • 60ml (¼ cup) semolina
    • 2,5ml (½ tsp) ground nutmeg
    • salt and freshly ground black pepper, to taste
    • Sauce

    • 20ml (4 tsp) butter
    • 60ml (¼ cup) double cream
    • 125g Gorgonzola
    • 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped

    Instructions

    1

    Mash the ricotta with the Parmesan, egg yolks, semolina and nutmeg. Season and mix well to combine.

    2

    On a lightly oiled surface, roll this mixture into thin rolls about 1cm in diameter. Cut each roll into gnocchi pieces about 2cm long.

    3

    For the sauce, melt the butter with the cream in a saucepan, add the Gorgonzola and cook over very low heat until smooth and well combined.

    4

    Drop the gnocchi into a large pot of boiling salted water and simmer until they rise to the surface. Remove with a slotted spoon and set aside to drain.

    5

    Serve the gnocchi hot with the sauce, sprinkled with the parsley.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram! 

    ALSO SEE: Spinach and ricotta gnocchi

    Spinach & ricotta gnocchi

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