Polenta gnocchi with mountain cheese fondue

 Gnocchetti con formaggio

 

 

Ingredients for 4 people
For the gnocchi:
200g polenta made from Storo polenta flour
50g fresh ricotta cheese (from the Cavalese dairy)
80g grated Trentingrana
3 eggs
100g '00' flour

For the fondue:
200g local mountain cheese (ideally from a malga)
1 glass of cream
1 egg yolk

Method
Mix all the ingredients together and shape the gnocchi using a 'sac a poche' (a piping bag), cook them in boiling water until they float to the surface. Prepare the fondue by melting the cheese into a pan with the egg yolk and the cream. Drain the gnocchi and add them to the fondue.


Best with
TRENTODOC Pedrotti Brut

90% Chardonnay and 10% Pinot Noir, which spends at least 30 months in contact with the lees.
A yellow gold colour with golden lights. Fragrant to the nose, typically reminiscent of dried fruit and yellow apples. To the palate it is pleasantly acidic, with delicate mineral undertones and hints of fruit. It presents a fine and persistent perlage. It is perfect as an aperitif or to accompany the entire meal, this wine adds a touch of class and elegance to every dish.

 

 



You may also like ...

30 results

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Fresh cream and wild berry mousse

Trentino Cheescake

Trentingrana and Fresh Goat Mousse Cones

Buckwheat Cake, Pears in Wine and Ice-cream

Apple Muffins

 Gnocchi ai funghi

Salted Gnocchi with gravy and porcini mushrooms

 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Puzzone di Moena cheese in a Saracen Flour Batter

Potato Talleri stuffed with Casolèt Cheese from Val di Sole

 Pineta Tavon, interno

Potato Tallari willed with Casolet cheese

Apple Strudel with a spumante TrentoDOC sauce

 baccalà dei frati

Baccalà with milk

Zambana Asparagus, Nuts and Vezzena Salad

 Ristorante Miola

Garganelli pasta with sausage and blue cheese

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Read more ...

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Read more ...

Fresh cream and wild berry mousse

Read more ...

Trentino Cheescake

Read more ...

Trentingrana and Fresh Goat Mousse Cones

Read more ...

Buckwheat Cake, Pears in Wine and Ice-cream

Read more ...

Apple Muffins

Read more ...
 Gnocchi ai funghi

Salted Gnocchi with gravy and porcini mushrooms

Read more ...
 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Read more ...

Puzzone di Moena cheese in a Saracen Flour Batter

Read more ...

Potato Talleri stuffed with Casolèt Cheese from Val di Sole

Read more ...
 Pineta Tavon, interno

Potato Tallari willed with Casolet cheese

Read more ...

Apple Strudel with a spumante TrentoDOC sauce

Read more ...
 baccalà dei frati

Baccalà with milk

Read more ...

Zambana Asparagus, Nuts and Vezzena Salad

Read more ...
 Ristorante Miola

Garganelli pasta with sausage and blue cheese

Read more ...

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas