Baked potato gnocchi with four cheeses au gratin 😋
Procedure
Ingredients · Servings 2
- 1 kg Potatoes
- 300 g 00 flour
- 400 ml Latte
- 40 g Butter
- 40 g Flour
- 50 g Stracchino
- 50 g Fontina
- 50 g Brie
- 50 g grated Parmesan cheese
- Grated Parmesan cheese
Method · 1 h
- Boil the potatoes, once cooked, let them cool, peel them, and mash them with a potato masher. Combine the potatoes with the flour and knead...
- Boil the potatoes, once cooked, let them cool, peel them, and mash them with a potato masher. Combine the potatoes with the flour and knead...
- Boil the potatoes, once cooked, let them cool, peel them, and mash them with a potato masher. Combine the potatoes with the flour and knead...
- Boil the potatoes, once cooked, let them cool, peel them, and mash them with a potato masher. Combine the potatoes with the flour and knead...
- Boil the potatoes, once cooked, let them cool, peel them, and mash them with a potato masher. Combine the potatoes with the flour and knead...
Boil the potatoes, once cooked, let them cool, remove the peel and mash them with a potato masher.
Combine the potatoes with the flour, knead, divide the dough into 4 and shape into small loaves from which you will make the gnocchi.
Now prepare the cheese cream: melt the butter completely in a saucepan, add the flour and mix with a whisk until the mixture is smooth.
After a few moments, slowly add the hot milk, stirring constantly to avoid lumps, until the consistency is thick and creamy. Now add the cheeses and mix. Season with salt and pepper.
Cook the gnocchi, season them with the cream, add the grated Parmesan and bake until gratinated.
