Dumplings: Gnocchi 12 by Recipe Cottage

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	Gnocchi 12

		Gnocchi with Four Cheeses and Chives Yield: 2 servings 500 g pack fresh gnocchi di patate 50 g mascarpone cheese 50 g creamy gorgonzola, cut into 7.5 mm cubes 50 g fontina, cut into 7.5 mm cubes 50 g pecorino Romano, freshly grated 1 heaped tablespoon fresh chives, snipped salt and fresh ground black pepper You will need a shallow ovenproof dish measuring approximately 15 x 20 cm across the base, lightly buttered. First, have all the cheeses ready prepared on a plate and your largest pan filled with 3 litres of water, then put the water on a high heat to come up to the boil. You will also need to preheat the grill to its highest setting. When the water comes to the boil, add a rounded teaspoonful of salt and then, using a spoon, slide the gnocchi into the water. They will only need 2-3 minutes' poaching time but there's no need to time them because they will begin to rise to the surface as they are ready. Use a draining spoon to lift them out as soon as they rise and transfer them to the buttered dish, allowing a few drops of water to cling to them and keep them moist. When they're all in the dish, quickly stir in the mascarpone and chives and a good seasoning of salt and pepper. Then drop the little cubes of gorgonzola and fontina in amongst the gnocchi. Next cover the whole lot with the grated pecorino, then slip it under the grill for 3-4 minutes or until it is golden brown and bubbling. Serve it straight with some warm ciabatta bread and a leafy salad with a lemon dressing.