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.

 

 



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