For Plantain Gnocchi

Cup of Yum
1. Cut the ends of plantains and then cut them into 2-3 pieces with the skin on. Boil in salted water for 20 minutes or until they soften
2. Remove from water and peel the plantains. Puree the pieces using a potato ricer
3. Add the oil, salt, pepper, cinnamon, nutmeg, and sugar to the pureed plantains. Mix well with a spoon. Let this mixture cool for a few minutes before adding the egg and flour
4. Add the egg yolk and mix until completely combined. Add the flour and knead with your hands until the dough comes together
5. Place dough on a floured surface and cut into fourths. Work with one-fourth at a time for easier handling
6. With your fingers, roll dough into a long rope. Cut into 1-inch pieces. Repeat with the other 3 sections of dough 
7. Shape the pasta by rolling each one on the back of a fork (optional)
8. Cook the gnocchi in a large salted pot of water. They will be ready when they start to float. About 2-3 minutes. Drain
9. Finally, melt butter on medium heat in a skillet. Place cooked gnocchis and stir them until browned on both sides. Top with four-cheese sauce

For Four-Cheese Sauce

1. In a saucepan, melt the butter over medium-low heat
2. When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)
3. Add the warm milk and whisk vigorously to avoid lumps. Keep whisking until the sauce starts getting thick and creamy. Add the salt, pepper, and nutmeg.
4. When sauce becomes creamy, add the Sargento® Shredded 4 Cheese Mexican and the Sargento® Shredded 4 State Cheddar Cheese. Stir with a spoon until melted. Taste for seasoning and make the necessary adjustments. 
5. Pour sauce over pasta
6. Enjoy!