Dumplings with porcini mushrooms
114 recipes
Pumpkin gnocchi with porcini, speck and fondue mushrooms
ingredients
servings
4
Fontina cheese
200 oz
Full fat milk
125 fl oz
Butter
20 oz
Egg, yolk
2 unit
Porcini mushrooms
450 oz
Speck
100 slices
Garlic
1 wedge
Parsley
1 sprig
Iodized salt
to taste
Pepper
to taste
Gnocchi
800 oz
first courses from Italy
Pumpkin gnocchi with porcini, speck and fondue mushrooms
Pumpkin gnocchi with porcini, speck and fondue mushrooms
ready in
2 hours 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
First delicious dish with typical ingredients of the autumn season
preparation
step 1
Cut the fontin into small dabs and bathe in the milk for a couple of hours.
step 2
Spend the 2 hours, warm a pot in a very low heat, add the butter and mix until the cheese is completely dissolved.
step 3
Add the egg yolks and continue to cook by mixing for at least 30 minutes until a homogeneous and somewhat dense compound is obtained.
step 4
Peel and chop the clove of garlic and let it squeeze in an oil spout.
step 5
Pour the mushrooms into the pan, salt and cook for ten minutes in medium heat, until they have lost their vegetation water and finally add the speck.
step 6
Cook the pumpkin gnocchi in plenty of salted water. When the gnocchi come back to the surface they are cooked. Remove them with a jar from the pot.
step 7
Spread the fondue on the plate and place over the dumplings and the porcini with speck.
