This Three Cheese Gnocchi comes to you straight from the quaint, tiny town of Bonafacio on the island of Corsica, France! We recently traveled to Europe visiting Scotland and France. We spent five days in Corsica, it was gorgeous and had the most beautiful turquoise water I have ever seen. While in Corsica we needed a little break from the beach, so we visited a little town called Bonfacio and ate some delicious food, including a Three Cheese Gnocchi. I am so happy to be able to share the recipe with you.
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About Corsica:
Corsica is where Napoleon Dynamite was born….wait…I mean where Napoleon Boneparte was born. The island used to belong to Italy, but apparently they racked up quite the debt with France and when France came to collect, the Italians said “here, take this island instead”. And that my friends is how this beautiful island with quaint Italian villas, amazing Italian food, and beautiful beaches became part of France. I am pretty sure the Italians are still mad about it. I know I would be. Look at how beautiful this place is!
I Serve this Three Cheese Gnocchi as a Side Dish:
This recipe is rich, and because it is, I like to serve it as a side dish with roast chicken thighs , steak, and an Italian salad.
Let’s Talk about Three Cheese Gnocchi:
Gnocchi are small, round dumpling shaped pasta made with potato flour. Rolling them and then pessing them lightly with a fork gives them those little lines you see. You can find frozen or fresh gnocchi at most grocery stores. I am lucky enough to live near an Italian market that sells really good quality frozen gnocchi. Gnocchi cooks really quickly, so it’s important to have have your cheese sauce ready to go before cooking the pasta.
The Cheese Sauce:
Making a cheese sauce is actually really easy. In this case we are using three cheeses: cheddar, jack and Parmesan. To begin, you melt better and whisk with a little flour to make a roux, then slowly add heated milk while whisking. When milk starts to thicken, you add the cheeses one handful at a time until you have a smooth, silky cheese sauce. Complete and easy to follow instructions with photos are in the recipe below!
Love Cheese Sauce and Need More Recipes?
Try my Skillet Mac and Cheese…
The Recipe: Three Cheese Gnocchi
What you need: a food processor or box cheese grater.
A rich, cheesy Italian side dish, Serves six as a side dish
- 3/4 cup cheddar cheese, freshly grated
- 3/4 cup Monterey Jack Cheese, freshly grated
- 1/2 cup parmesan cheese
- 3/4 cup warm whole milk
- 1 tablespoon butter
- 2 teaspoons all purpose flour
- generous pinch of good quality sea salt or kosher salt
- a few turns freshly ground pepper
- 16 ounces gnocchi, cooked to package instructions
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Grate all your cheeses and toss together, set aside. Warm milk: either on the cooktop or in the microwave, just warm, not hot. Set aside. Set a large pot of salted water on high heat. This is for your pasta. While water heats, make cheese sauce.
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In a medium sized saucepan on medium heat melt butter, add salt and pepper. Add flour to melted butter and whisk. This is your roux, it will thicken your cheese sauce.
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Very slowly drizzle warm milk into the roux, continually whisking and heat until mixture begins to thicken. When milk is thickened, add cheese a handful at a time, whisk in between additions, slowly adding more as each handful melts.
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When cheese is completely melted and sauce is smooth turn off heat.
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Add gnocchi to boiling pasta water and cook to package instructions. (I use a fresh gnocchi that cooks in three minutes). Strain, do not rinse. Place in a bowl and pour the cheese sauce over. You can use all the sauce or less, depending on how cheesy you like it. Enjoy!
You can also use this cheese sauce with other cooked pastas or over veggies!
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