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Four Cheese Gnocchi

Pillowy gnocchi tossed in a rich four-cheese cream sauce with Gorgonzola, Gouda, Parmesan, and your choice of bold cheese.

Ingredients

• 1 T Gorgonzola
• 2 T chopped Gouda (or Gruyere)
• 2 T Parmigiano, grated
• 1 T chopped beer cheese (or Brie, Stracchino, Taleggio, or blue cheese)
• 1 t butter
• 2 t flour
• 1 C heavy cream
• Salt and black pepper to taste
• Fresh basil and extra Parmesan, for topping
• Gnocchi (store-bought or homemade)

Instructions

1. In a saucepan, melt the butter and mix in the flour to make a roux. Add the heavy cream and mix with a wooden spoon until smooth.
2. Turn down the heat and add all the grated cheeses. Let the cheese melt, stirring occasionally to prevent sticking.
3. Add black pepper and season to taste. If the sauce is too thick, add more heavy cream. Stir until smooth and creamy.
4. Bring a large pot of salted water to a boil. Cook gnocchi for 1–2 minutes.
5. As soon as the gnocchi float to the surface, remove with a skimmer and add directly to the cheese sauce. Toss to coat.
6. Best part — enjoy! Note: experiment with different cheeses to find your liking.

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