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Print this Recipe    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.

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