For this recipe, you need 100 cc of water, 50 g of mashed cooked potato, 45 g of flour, 50 g of butter, and a pinch of salt for the dough. For the enrichment, 2 eggs, 300 cc of cream, and the three main cheeses are required: 30 g of gorgonzola, 30 g of gruyère, and 30 g of emmental, plus salt, pepper, and nutmeg.

Preparation begins by boiling the water with the butter and salt. Once the butter has melted, add the potato and flour, keeping it on the heat for a few minutes before removing and letting it cool. Once lukewarm, gradually incorporate the eggs until a homogeneous dough is obtained.

The resulting dough is placed in a pastry bag with a plain nozzle to form small balls that are dropped directly into salted boiling water. After cooking for a few minutes, remove them. Simultaneously, boil the cream with the three cheeses until a smooth sauce is obtained, into which the gnocchi are incorporated, seasoning with salt, pepper, and nutmeg to taste.