Ingredients: (4/6 servings)
500 gr (17.65 oz) Potato Dumplings
200 gr (7.05 oz) Taleggio Cheese
200 gr (7.05 oz) Fontina Cheese
200 oz (7.05 oz) Gorgonzola Cheese
3 Tbsp Parmesan
½ Cup Fresh Cream
2 Knobs Butter
Black Pepper, a pinch
Extra Virgin Olive Oil
Chef's touch: Saffron and Parsley
Cut all cheeses into little cubes. Put the butter into the frying pan and let it melt over medium heat, adding a little olive oil which prevent butter from burning.
Once the butter is almost melted, add cheeses starting with Fontina, then add Taleggio and finally Gorgonzola, let it melt over low heat then add the fresh cream, grated parmesan and let it simmer until all ingredients will be melted. You can add saffron and parsley to the sauce, these 2 ingredients add a strongest and delicious taste to this recipe and the dish is more pleasant to see.
Cook the gnocchi into boiling salted water, add half ladle of cooking water and a pinch of fresh pepper to the sauce. Once dumplings are ready, drain using a slotted spoon, put them in the pan and sautè, add grated parmesan, remove the pan from heat, add a little olive oil and serve.