Quattro Formaggi Gnocchi


2 serves
20 minutes


This is macaroni and cheese, but for adults. This extra cheesy Quattro Formaggi Gnocchi can be on the table in about 20 minutes! Just boil the gnocchi, create the creamy cheese sauce and fry the prosciutto.

This recipe was developed with the SA Mushrooms team as part of the Mushroom Mondays series in November of 2020!

See our range of Mushroom and Cheese pairings:

  1. Mushroom, Mozzarella and Haloumi Toastie
  2. Chicken Mushroom and Ricotta Cannelloni
  3. Stuffed Portobello Mushrooms





The Sauce
½ cup Mozzarella Ball
½ cup Grated Parmesan
½ cup Grated Pecorino
500g Double Cream
½ cup Provolone Cheese, grated
2 Tbsp unsalted butter
Gnocchi and Accompaniments
500g packet gnocchi
500g sliced swiss brown SA Mushrooms
5 slices prosciutto
2 garlic cloves, finely chopped
¼ cup parsley
1 small red chilli, finely chopped
3 Tbsp olive oil
salt and pepper, to taste


1 Cook gnocchi according to packet instructions.
2 On a medium-high heat, fry prosciutto slices until crunchy. Set aside.
3 In a large fry pan on a medium-high heat, add olive oil, garlic and chilli. Fry until golden and fragrant. Add sliced mushrooms to pan, season with salt and pepper. Add in parsley. Stir until mushrooms are cooked.
4 Once gnocchi is cooked, drain and add into a large fry pan with mushrooms. Mix gnocchi through mushrooms to absorb flavours. Leave on low heat.
5 In a small saucepan, on a medium high heat, add in butter and cream and mix until melted. Add in cheeses, one at a time, stirring continuously until combined. Once sauce is creamy and smooth, pour into the fry pan with gnocchi and mushrooms. Turn up the heat and stir to combine.
6 Serve immediately.

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