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Green gnocchi with fontina cheese fondue

ingredients

servings

8

Iodized salt

to taste

Black pepper

to taste

Extra virgin olive oil

to taste

Fresh sage

1 spoon

Fontina cheese

280 oz

Full fat milk

240 oz

Green beans

500 oz

Eggs

1 unit

Type 00 wheat flour

400 oz

Potatoes

500 oz

first courses from Italy - Valle d'aosta

Green gnocchi with fontina cheese fondue

Green gnocchi with fontina cheese fondue

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Green gnocchi with fontina cheese fondue

Potato dumplings and green beans with fontina cheese fondue

Green gnocchi with fontina cheese fondue step 1

step 1

Cook the potatoes in boiling water until they are soft. Boil the green beans also.

Green gnocchi with fontina cheese fondue step 2

step 2

Blend the beans with a little olive oil, a pinch of salt and freshly grated pepper. If the puree should have too many whole pieces can pass it with a strainer.

Green gnocchi with fontina cheese fondue step 3

step 3

In a bowl mashed potatoes are still hot. Then add egg, flour, a pinch of salt, and the mashed beans and knead until dough is smooth.

Green gnocchi with fontina cheese fondue step 4

step 4

Derived from mixing of sticks and cut the gnocchi. Put them in a dish floured, better with the semolina flour, to prevent them from sticking.

Green gnocchi with fontina cheese fondue step 5

step 5

For the fondue: heat the milk and scioglieteci inside the cheese and add flavor fondue with sage leaves, salt and pepper. The fondue should be creamy.

Green gnocchi with fontina cheese fondue step 6

step 6

Cook the gnocchi in salted boiling water and drained after ten seconds from the moment they came to the surface

Green gnocchi with fontina cheese fondue step 7

step 7

Serve: at the bottom of a casserole place a bed of fondue and above adagiateci gnocchi and completed with a sage leaf and a sprinkling of pepper.

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