Home/Recipes/Mild/CHESTNUT GNOCCHI ON A FONDUE OF MILD PROVOLONE VALPADANA PDO

CHESTNUT GNOCCHI ON A FONDUE OF MILD PROVOLONE VALPADANA PDO

For a lunch that tastes like spring, today we recommend chicken and bacon fagottini with sweet Provolone Valpadana PDO!

DURATION
30 MIN.
DIFFICULTY
DIFFICULT
DOSES FOR:
4 PEOPLE
SEASONALITY
WINTER

INGREDIENTS

Topping:

  • for the chestnut gnocchi
  • 200 g chestnut flour
  • 200 g 00-type flour
  • 1 egg
  • 120 ml water
  • 120 ml milk
  • 40 g butter
  • extra virgin olive oil to taste
  • rosemary to taste
  • fine salt to taste

For the Provolone cream

  • 300 g mild Provolone Valpadana PDO
  • 100 g of cream

PREPARATION

Start preparing the gnocchi by mixing the two sifted flours and a pinch of salt in a bowl. Separately, in a jug combine the milk, water and a little oil and stir. Add the egg to the flours and incorporate the liquids. Knead the dough until it is amalgamated, but without handling it too much. Form into a ball, cover with a cloth and let it rest for about 30 minutes. Divide the dough into chunks to form strands 2 cm in diameter, then cut into 2 cm pieces. Now dust the dumplings with 00-type flour to prevent them from sticking. Put the cream in a saucepan and heat until it comes to the boil, then pour the mixture a little at a time over the cubes of sweet Provolone Valpadana PDO, stirring continuously with a whisk to melt it In a frying pan, melt the butter with the rosemary Boil the gnocchi in plenty of salted water until they rise to the surface, drain them gently and toss them in the pan with the butter and rosemary Serve the gnocchi with the mild Provolone Valpadana PDO fondue as a base.

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