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Recipe of: © Monsieur Cuisine

Gnocchi quattro formaggi

MC connect
4 portions
Ready in: 9:05 h
Preparation time: 35 min.
Created on: 03.05.2021
Last changes: 17.05.2021


  • 1 tsp salt
  • 10 medium floury potatoes (1 kg)
  • 3 egg yolks (medium)
  • 200 g plain flour (type 405)
  • 3 pinches of pepper
  • 1 big pinch of nutmeg


  • 150 g provolone (44% fat)
  • 125 g Parmesan (32% fat)
  • 150 g Taleggio (46% fat)
  • 200 g Gorgonzola dolce (48% fat)
  • 100 ml vegetable stock at room temperature
  • 2 pinches of pepper
  • 100 ml cream at room temperature (30% fat)


  • flour for the work surface (type 405)


Per portion:

  • calorific value
    4530 kj / 1082 kcal
  • protein: 50 g
  • carbohydrates: 74 g
  • fat: 65 g
Preparation time
35 min.
Ready in
9:05 h
  1. Pour 500 ml cold water into the blender jug and add 1 pinch of salt. Wash and peel the potatoes and cut into quarters. Put the potatoes into the cooking pot, insert the pot into the blender jug and, with the measuring beaker in place, steam with the steamer button/15 minutes.
  2. Remove the cooking pot, pour off the water and allow the potatoes to cool down for 8 hours overnight.
  3. Put the potatoes, egg yolks, flour, remaining salt, 3 pinches of pepper and nutmeg into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix again for 5 seconds/speed setting 6.
  4. On a floured surface, shape the potato mixture into a roll 1.5 cm thick. Cut into slices 1 cm thick. If desired, press the slices to make them a little flatter with the tines of a fork to create a grooved pattern.
  5. Bring plenty of salted water to the boil, place the gnocchi in it, bring to the boil and allow to infuse over a moderate heat for about 4 minutes until they rise to the surface. Lift out with a slotted spoon and allow to drain thoroughly.
  6. To make the cheese sauce, remove the rind from the provolone and the Parmesan, cut into 3-cm pieces and place in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.
  7. Remove the rind from the Taleggio and the Gorgonzola and cut into 3-cm pieces. Add both cheeses into the blender jug, add the vegetable stock (at room temperature) and, with the measuring beaker in place, melt the cheeses for 10 minutes/speed setting 2/80 °C.
  8. Add the pepper and cream (at room temperature) and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. With the measuring beaker in place, heat the cheese sauce up again for 5 minutes/speed setting 3/90 °C.
  9. Serve the gnocchi with the cheese sauce immediately.



If you are in a hurry, you can, of course, use shop-bought gnocchi from the chiller cabinet.

If you like a creamier and less substantial sauce, you can replace the Gorgonzola with mascarpone (80% fat).

If you prefer a thinner sauce, simply add a splash of milk at room temperature (fresh whole milk, 3.5% fat) during the final step.




Bon appétit with Monsieur Cuisine