The best part of driving from Paris to Rome on our European excursion was being able to stop for lunch on travel days, wherever we wanted. With nothing more planned than approximately when we wanted to stop these days, we happened upon some really amazing little restaurants.
One of these delicious finds was Sciuscia, at 73 Via Giulio Cesare Procaccini, in Milan, as we traveled from Adelboden, Switzerland to Venice.
The waiter was absolutely adorable! He didn’t speak a lick of English. However, we heard him asking another server a question, quietly, pointing at our table. The next thing we knew, he came back with our food and said in very broken English, “Enjoy your meal!” It was so cute!
However, what was even better than the super-sweet waiter was the FOOD! Especially the gnocchi quattro formaggi! I knew when I got home, this would have to be a recipe I had to duplicate!
After much research, and a bit of trial and error, I can proudly say this comes so close to the delicious, cheezy Heaven we experienced in Milan, you’d think you were in Italy!
Plus, the whole thing is SUPER quick to put together, if you’re using store bought gnocchi!! Serve it with a bagged salad and a little store bought Italian bread, and you can have a really nice meal on the table in about 20 minutes max!
1/4 c butter
2 c heavy whipping cream
2 oz cream cheese
1/4 t garlic powder
2 c shredded Italian style cheese blend (Or an equal blend of mozzarella, provolone, parmesan, romano, fontina & asiago cheeses)
1/8 t salt
pepper to taste
2 lbs gnocchi (either store bought or home made)
Add gnocchi to boiling pot of salted water. Let boil 2 to 3 minutes, or until gnocchi float to the top. Drain and set aside in warm pot.
Add butter, cream and cream cheese to saucepan. Heat on medium-high until it comes to a rolling boil and all butter and cream cheese are melted. NOTE: Be sure to stir CONSTANTLY to prevent scorching and boil over. The reason for such high heat is to ensure the cream cheese melts. Once butter and cream cheese are melted, turn to low and stir in garlic powder. Slowly stir in shredded cheese. Add salt and pepper. Once combined, add gnocchi and quattro formaggi sauce to large mixing bowl, Mix to combine and serve immediately, with a little sprinkling of parsley, if you want to be fancy.
- This is a VERY high calorie meal. I’m sure you noticed this from the first two ingredients alone. If you’re on a diet, you may want to really watch your portion size on this one. If you’re like me, after one bite you’ll say, “Oh, forget the diet!” LOL
- Yes, I know that the name of the recipe is “quattro formaggi,” and, yes, I know “quattro” is “four” in Italian. More importantly, yes, I know that there are technically SEVEN cheeses in this recipe. However, I will say that my laziness in not wanting to shred a bunch of cheese led me to buy the pre-packaged Great Value (WalMart SHH!) bag of shredded cheese, and it was perfect! Trust me, you won’t mind the extra cheeses! And, it makes this recipe SO quick and easy!!
- Could you use mascarpone instead of cream cheese? I actually don’t know. It would clearly be more authentic. However, I went with what I had on hand – cream cheese – and my fear is the mascarpone would be a little sweeter than the cream cheese. If you try it with mascarpone, please post in the comments below and let me know how it turned out!
- Why garlic powder and not fresh garlic? I’ll be honest, I actually forgot the garlic until after the cream, butter and cream cheese were already boiled. Oops! I am a little blonde. However, you could saute up some garlic in a little butter, and add it instead of the garlic powder, but really, the garlic powder is so simple, and really was tasty! So, I’m a big fan of keeping it simple!
- This sauce recipe is also AMAZING on fettuccine!!!