Growing up, the four cheese pasta was my favorite dish; it was a sort of comfort food for me.
My grandma used to do it with whichever cheese she had in the fridge, but Gorgonzola and Stracchino were never missing in the mix, with of course cream.
Since the cheeses and the proportion always changed, the sauce had always a slightly different taste, but was always super creamy an delicious with a hint of gorgonzola in the backgorund, and this was enough for me.
I remember me and my father going to a local restaurant for his birthday. Every year the same restaurant (until it went out of business) and every year we ordered the same meal: He would take spaghetti Carbonara and I would take 4 cheese gnocchi.
Those four cheese gnocchi were the best dish I ever tasted in a restaurant (in my young age at least) and the 4 cheese sauce was so tasty and delicate at the same time that I dreamt about it all year long.
I must say that gnocchi get coated in the 4 cheese sauce much better than pasta and their soft texture go perfect with the sauce.
So I can recommend you to try this sauce as well with homemade potato gnocchi (you can use the potato gnocchi base recipe from my Potato Gnocchi stuffed with Gorgonzola).
As I mentioned above, you can try the 4 cheese sauce with various cheeses combinations, but the Gorgonzola must always be there!
- 180g (about 2 cups) Short Pasta
- 2 tbsp Gorgonzola
- 2 tbsp grated Gruyere
- 2 tbsp grated Parmesan
- 1 tbsp soft cheese (such quark, stracchino, taleggio or cottage cheese)
- 2 tsp Cream
- Salt, Pepper
- Milk if necessary
- Bring to boil a pot of salted water and toss the pasta in.
- In the meanwhile in a saucepan pour the cream and add all the grated cheeses. Melt the cheese at low heat so they won't burn on the bottom of the pan.
- Add pepper (salt shouldn't be necessary, but taste just to make sure) and if the sauce is too thick, add some milk.
- Stir thoroughly until you have a smooth cream, drain the pasta al dente and add it to the sauce.
- Serve hot!