4 Cheese Potato Chicche
Soft mini potato chichi (mini gnocchi) baked in a creamy, golden cheese sauce, and topped with crispy pancetta.
Ingredients: (2 servings)
100g Emmental Cheese
100g Sweet Gorgonzola
100g Fontina or Fontal
100g Gouda or Gruyere
250ml Fresh Cream
400g Chicche or Gnocchi di Patate
150g Pancetta
Salt & Pepper to Taste
Method:
Chop all the cheeses into cubes except the gorgonzola as it is too soft.
Place the cream in a saucepan and heat it up at medium heat.
When it warms up, add the cheeses and give it a light stir.
In the meantime bring a pot of salted water to a boil and cook the chicche/gnocchi giving them slightly less cooking time than instructed on the packet.
When the cheese melt, adjust with salt & pepper.
When the pasta is ready, add it to the cheese and combine together.
Adjust the pancetta in individual baking dishes or a big one.
Add the cooked chicche.
Fold the pancetta on top of the cheesy pasta and bake at 220°c for bout 8 minutes or until the pancetta is nice and crispy.
Alternatevely you can place it under a grill for a couple of minutes.
Serve immediately.
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