Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Cheese, Easy recipes, Pasta

Australian House & Garden recipe for potato gnocchi with four cheese sauce.

INGREDIENTS

2½ cups (600ml) bechamel sauce (see recipe below)
1kg potato gnocchi

Four cheese sauce
150g fontina or Gruyère cheese, chopped
100g gorgonzola or other blue cheese, crumbled
100g mascarpone
½ cup (50g) freshly grated parmesan
Fresh thyme leaves, for garnish

METHOD

1 Place bechamel sauce in a saucepan, add all cheeses and stir over low heat until melted. Season with salt and pepper.

2 Cook gnocchi according to packet instructions. Transfer to a heated dish, pour sauce over and toss gently. Lightly brown under a hot grill (optional), sprinkle thyme over and serve immediately.

Basic bechamel sauce
Melt 100g unsalted butter in a saucepan over low heat, stir in 90g plain flour and cook 3mins, stirring constantly to prevent flour browning. Remove from heat and stir in 3¼ cups milk. Return to heat and stir over moderate heat until simmering. Stir in pinch nutmeg and ½ tsp salt. Simmer 5mins, or until sauce is thick and creamy. Makes 750ml

Recipes extracted from Pasta Rustica by Loukie Werle ($35, Penny Pig). Available from www.loukie.com.au and bookstores.