Gnocchi with speck in a four-cheese cream sauce, my way

Let's boil a pot of water and meanwhile prepare the sauce with the cheeses.

Let's start by dicing the speck and toast it in a preheated pan together with a drizzle of oil for 5 minutes over medium/low heat and set it aside.

Cut the gorgonzola into pieces and pour it into a large pan (where we will add the gnocchi) with the already hot milk and let it melt over medium heat.

Meanwhile, chop the Taleggio, Provolone, and Emmental cheeses and add them to the pan so that they melt completely. Season with salt.

When the cooking water comes to a boil, add the coarse salt and pour in the gnocchi, mix well and wait for them to rise to the surface (it will take 4-5 minutes).

Drain the gnocchi and pour them into the pan with the prepared sauce, reserving a little of the cooking water in case you need it if the sauce is too reduced.

Mix, sprinkle with pepper, add the speck and mix well.

We also add (optional) a dose of parmesan to make the dal even creamier and, then, plate.

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My name is different, but everyone, I mean everyone, calls me Nino. Hence the nickname Ninotto, the crazy chef. I'm a retired man who loves dabbling in the kitchen with classic recipes, almost always traditional Campanian ones, but above all, I love eating good things. I have three culinary vices: I love to mix and match classic recipes and make them my own way; between sweet and savory, I always prefer savory, and between first and second courses, I love first courses, especially pasta. Chest is...