Four Cheese Potato Gnocchi Gratin

Featured by LTU Wines in the International Wine Club.
Four Cheese Potato Gnocchi Gratin


There is an old South American ritual occurring every 29th day of each month, where the family gathers together and eats gnocchi. The Argentines call the day “noquis del 29”. Amazingly creamy and would pair nicely with a Malbec.

Yield: 6 - 8
Prep Time: 30 Minutes
Cook Time: 18 Minutes


For the Gnocchi:
• 2.2 lbs. potatoes
• 1 Egg
• 1 Egg yolk
• Parmesan
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. nutmeg
• 1 cup all purpose flour
• 1/2 tsp. baking powder
• 1 clove garlic

Four Cheese Gratin Sauce:
• 1 Tbs. Parmesan cheese
• 1 Tbs. Mozzarella cheese
• 1 Tbs. Manchego cheese
• 1 Tbs. Provolone cheese
• 1 cup heavy cream


Cook the potatoes in the oven or microwave. Process the potatoes through a food mill. Place the mixture in a bowl with a hole in the center. Add the egg, the yolk, the cheese, salt, pepper, and nutmeg. Gradually fold in the flour and baking powder, taking care not to overwork the dough. Roll out a piece of dough into a cylinder and cut out 1 inch pieces. Press the gnocchi using a gnocchi board or fork to form lines.

Bring a pot of water to boil with a pinch of salt. Let the dumplings cook for about 2 to 3 minutes. Drain off the water. Rub an iron skillet, or small iron skillets, with the crushed garlic clove. Add the cooked gnocchi. Add the cream and sprinkle with the four types of cheeses and place in the oven at 350 degrees until cheese is melted and browned on top.

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