Recipe#10494

Title: Gnocchi 12

From: "Helen Watson" helen@hwatson.force9.net 
 Newsgroups: rec.food.recipes 
 Subject: Gnocchi with Four Cheeses and Chives 
 Date: 30 Apr 1998 22:04:13 -0600 
 Message-ID: <199804290853.IAA31205@mail.force9.net> 

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.