Ingredients
- 850 g potatoes
- 300 g friggitelli peppers
- 220 g flour
- 200 g milk
- 150 g grated cheese
- 100 g fresh cream
- 70 g blueberries
- 15 g corn starch
- lemon
- sugar
- extra virgin olive oil
- seed oil
- salt
For the gnocchi recipe with fondue, blueberries and friggitelli, boil the potatoes in their skins
in plenty of boiling salted water. Peel them and mash them with a potato masher.
Prepare the gnocchi: place the flour on the work surface; put the mashed potatoes, still very hot, in the center of the fountain, with a pinch of salt and mix everything. Divide the dough into small portions and roll them on the work surface to form loaves with a diameter of a couple of centimeters. Cut each loaf into bobbins one centimeter long.
Then cook them in abundant salted water and drain them with a slotted spoon as soon as they come to the surface. Roast the gnocchi on both sides in a pan with a thin layer of seed oil for 2-3 minutes.
For the dressing: Prepare it while the potatoes are cooking. Mix the milk and cream. Dilute the corn starch in 50 g of milk and cream. Bring the rest of the milk and cream to a boil, add the starch dissolved by stirring with a whisk, then lower the heat and add the grated cheese a little at a time, continuing to mix. Cook over very low heat for another 3 minutes. Filter the fondue through a large mesh strainer to remove any lumps that may have formed.
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