Consortium’s recipes
CEP MUSHROOM GNOCCHI WITH TALEGGIO PDO FONDUE AND PIEDMONT HAZELNUT PGI
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- Difficulty: Easy
- Serving: 4 servings
Ingredients
-
- For the gnocchi
- Potato 1 kg - white potatoes
- 00 Flour 250 g
- Cep mushrooms 1 handful
- For the fondue
- Butter 10 g
- Taleggio P.D.O. 150 g
- Cream 75 ml
- To garnish
- Hazelnuts 75 g
Instructions
- Soak the dried cep mushrooms in warm water for a few minutes, then squeeze the water out and chop finely.
- Wash the potatoes under running water, without peeling them, carefully removing all remains of soil.
- Boil in lightly salted water until soft and peel while still hot.
- Mash with a potato ricer, add the flour and the chopped mushrooms, season with salt and begin to knead on a lightly floured work surface: the dough must be very soft but not sticky.
- Form into logs approx. 1 cm in diameter and cut into pieces approx. 1.5 cm wide.
- Then roll each ball of gnocchi over the prongs of a lightly-floured fork, pressing gently with your thumb underneath as you go, to give them the typical gnocchi shape.
- Cook immediately in plenty of salted boiling water: drain as soon as they rise to the surface and arrange directly on a serving dish, on top of the Taleggio PDO fondue.
- Melt the butter in a small saucepan. Add the Taleggio PDO, cut into small pieces, and 50 ml of cream. Melt the cheese on a low heat, mixing gently with a wooden spoon.
- Gradually add the remaining cream, until you obtain the consistency of a fondue. Season with salt and pepper to taste.
- Place a small ladleful of Taleggio PDO onto the bottom of each plate; add the drained gnocchi and pour the rest of the fondue on top.
- Dust with a generous handful of coarsely chopped toasted Piedmont Hazelnuts PGI.
- Serve.