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Three-cheese gnocchi
Three-cheese gnocchi

Three-cheese gnocchi

Preparation 15 to 20 minutes
Cooking time 20 to 25 minutes
Servings 4 to 5


  • 15 ml (1 tbsp) butter
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 250 ml (1 cup) 35% cream
  • 250 ml (1 cup) 15% cream
  • 125 g (4 oz) mozzarella, grated
  • 200 g (7 oz) Gruyère from Quebec or Emmenthal, grated
  • 90 to 100 g (3 to 4 oz) blue cheese, cut into small pieces
  • Salt and freshly ground black pepper
  • Cooked gnocchi (see Basic gnocchi recipe)

Basic gnocchi recipe:

  • 6 Idaho potatoes
  • Coarse salt
  • Pinch of nutmeg
  • 3 green onions (white part only), chopped
  • 190 ml (3/4 cup) all-purpose flour
  • 15 ml (1 tbsp) cornstarch
  • 1 egg yolk and 1 whole egg
  • Salt and ground white pepper


Gnocchi preparation:

  1. Preheat the oven to 190°C (375°F).
  2. Place a layer of coarse salt in an ovenproof dish.
  3. Wash and dry the potatoes and place them on the layer of salt.
  4. Place in the oven for about 40 minutes or until fully cooked.
  5. Let cool, then peel and finely mash the potatoes.
  6. Add the nutmeg.
  7. Cook the green onions in a skillet over medium heat.
  8. Add the flour, cornstarch, eggs and green onions to the mashed potatoes.
  9. Mix well and season with salt and white pepper.
  10. Form the gnocchi (ridged or plain). Poach them in a pot of boiling water.
  11. The gnocchi are cooked when they float to the surface.


  1. Melt the butter and cook the green onions and garlic in a large skillet.
  2. Add both creams and cheeses. Season to taste.
  3. Cook on low heat until the cheeses are melted.
  4. Stir occasionally with a wooden spoon.
  5. Add the gnocchi and gently stir until warmed through.
  6. Serve.
Availability in stores