Recipe Green gnocchi, fondue and mushrooms – Italian Cuisine

  • 550 g taleggio cheese
  • 500 g potatoes
  • 400 g porcini mushrooms
  • 180 g flour
  • 50 g parsley
  • 50 g milk
  • 2 small eggs
  • Parmigiano Reggiano DOP
  • extra virgin olive oil
  • butter
  • thyme
  • salt
  • pepper

Boil the potatoes and mash them, hot, on the flour; begin to knead with 30 g of butter into small pieces; then add the eggs, a handful of grated Parmesan, salt, pepper and parsley, blanched and blended.

Blend vigorously 350 g diced taleggio cheese with hot milk, poured slowly. Transfer to a pastry bag.
Roll out the potato mixture in strips; in the center arrange a loaf of filling. Close by getting some rolls; cut them into spools, sealing the ends well.

Merge 200 g of taleggio cheese with a knob of butter, diluting, if needed, with a drop of water.
Clean the porcini mushrooms, cut them into wedges and brown them in a pan in a veil of oil with thyme sprigs. Salt at the end.
Boil the gnocchi in salted water, drain as soon as they come to the surface.
Serve them on the fondue, completing with the porcini mushrooms.

Recipe: Valeria Nozari, Texts: Sara Tieni; Styling: Beatrice Pilotto

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