Four Cheese Gnocchi #shorts

Four Cheese Gnocchi

2lbs Russet potatoes washed
1 whole egg
3/4 cups AP flour
1 shallot minced
1 clove garlic minced
3/4 cup dry white wine
1.25 cups heavy cream
3/4 cup shredded fontina
1/2 cup crumbled Gorgonzola
3/4 cup grated Parmesan
1/3 cup marscapone
Salt & Pepper to taste

-Prick potatoes with a fork and bake at 400f until a toothpick goes in and out cleanly
-Mill potatoes, add egg, and chop in flour with a bench scraper
-Knead dough and add flour as needed
-Roll into small balls and press into shape
-Sautee shallot in EVOO until transluscent, add garlic and continue to cook until fragrant
-Add wine and cook until reduced by half
-Add heavy cream, stir to combine
-Cook until reduced by 30%
-Add cheeses and stir until smooth, season to taste
-Cook gnocchi in boiling salted water until they float, add to sauce and thicken with Parmesan as needed
-Garnish with EVOO and black pepper. Enjoy.

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