Gnocchi with 4 Cheeses and Sausage

A really tasty first course based on cheese and sausage: discover how to make these delicious gnocchi!

A package of AIA Paesana Luganega

500 g of potato gnocchi

100 g of Gorgonzola

100 g of Emmental

100 g of Fontina

150 g of Parmigiano Reggiano

100 ml of cooking cream

Butter as needed

Salt and pepper

Description

This recipe is really tasty and consists of several preparations: homemade potato gnocchi (you can find the procedure to make them here), the cheese sauce and the sausage sautéed in a pan (the AIA Paesana Luganega is perfect).

If you want to try something different from the classic gnocchi with ragù, then follow the recipe for gnocchi with 4 cheeses and sausage.

Luganega Paesana

Procedure

Prepare the potato gnocchi as explained here.

Cut the AIA Paesana Luganega with a knife, then sear it in a non-stick pan without condiments and, once ready, set it aside.

In another pot, heat the cream with a knob of butter, then pour in the grated Parmesan and the other cheeses cut into small cubes; stir well with a wooden spoon to melt and blend all the ingredients creating a creamy sauce. Add a pinch of salt and pepper, then add the sausage and turn off.

Then boil the gnocchi in salted boiling water: when they come to the surface, they will be ready to be drained. Keep some cooking water aside.

Transfer the gnocchi directly into the pan with the cheese and sausage sauce, add two tablespoons of cooking water, stir well and serve very hot!

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