Ingredients
For the Gnocchi
- 350 g (12.5 oz) boiled potatoes
- 100 g (3.5 oz) all-purpose flour
- 60 g boiled spinach (optional)
- 1 egg yolk
- 50 g grated Parmigiano Reggiano
- Nutmeg to taste
- Black pepper to taste
- Salt to taste
For the Cheese Sauce
- 300 ml (1½ cups) milk
- 40 g butter
- 30 g grated Parmigiano cheese
- 30 g Gorgonzola cheese
- 30 g Asiago cheese
- Truffle oil (optional)
- Salt and black pepper to taste
Instructions
Prepare the Gnocchi Dough
Peel and mash the potatoes while still warm. Add flour, egg yolk, Parmigiano, salt, pepper, and nutmeg. Mix gently to form a soft dough.
Shape the Gnocchi
Roll the dough into long ropes about 2 cm thick and cut into small pillow-shaped pieces. Place them on parchment paper until ready to cook.
Prepare the Cheese Sauce
Melt the butter in a saucepan, add the flour, and cook for 2–3 minutes. Gradually add the milk and stir until smooth.
Add the cheeses and mix until melted and creamy.
Cook the Gnocchi
Boil the gnocchi in salted water until they float to the surface. Remove with a slotted spoon.
Combine and Serve
Add the gnocchi to the cheese sauce and gently toss to coat. Adjust consistency with a little cooking water if needed.
Serve with freshly ground black pepper and a drizzle of truffle oil if desired.