1 pound frozen or fresh gnocchi;
2 cups table cream; 1 tablespoon crumbled blue cheese; 1/4 cup grated Parmesan cheese; 1/4 cup grated Provolone cheese; 1/4 cup grated Asiago cheese; 1 teaspoon minced garlic; 1 small tablespoon butter; 50 ml. dry white wine; salt and pepper to taste; 1 pinch chicken base (optional).
Recipe: In a large frying pan, heat the butter and saute the garlic for 2 minutes. Deglaze with the white wine and add the crumbled blue cheese. Add, also, the table cream and reduce the cream sauce to half. Reduce the heat and add the remaining three cheeses to the sauce. Stir until the cheese incorporates into the sauce. Remove from heat and season to taste with salt, pepper and chicken base. Bring 3 litres of salty water to a rolling boil and drop the gnocchi inside. Boil the gnocchi for 2 more minutes after they rise to the surface. Drain the gnocchi and toss them in the quattro formaggi sauce. Serve immediately. Quattro formaggi means four cheeses in Italian.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.