Cep mushroom gnocchi with Taleggio PDO fondue and Piedmont Hazelnut PGI

Cep mushroom gnocchi with Taleggio PDO fondue and Piedmont Hazelnut PGI

Recipe Details

. Difficulty: Low . Cheese: Taleggio PDO . Servings per: 4 people

Intolerances

Eggless Eggless
Without crustaceans Without crustaceans

Ingredients

for the gnocchi
1 kg white potatoes
250 g extra fine soft wheat flour
a handful of prime quality dried cep mushrooms

for the fondue
10 g butter
150 g Taleggio PDO
75 ml cream

75 g coarsely chopped toasted Piedmont Hazelnuts PGI

Preparation

for the gnocchi
Soak the dried cep mushrooms in warm water for a few minutes, then squeeze the water out and chop finely. Wash the potatoes under running water, without peeling them, carefully removing all remains of soil. Boil in lightly salted water until soft and peel while still hot. Mash with a potato ricer, add the flour and the chopped mushrooms, season with salt and begin to knead on a lightly floured work surface: the dough must be very soft but not sticky. Form into logs approx. 1 cm in diameter and cut into pieces approx. 1.5 cm wide. Then roll each ball of gnocchi over the prongs of a lightly-floured fork, pressing gently with your thumb underneath as you go, to give them the typical gnocchi shape.

Cook immediately in plenty of salted boiling water: drain as soon as they rise to the surface and arrange directly on a serving dish, on top of the Taleggio PDO fondue.

for the Taleggio PDO fondue
Melt the butter in a small saucepan. Add the Taleggio PDO, cut into small pieces, and 50 ml of cream. Melt the cheese on a low heat, mixing gently with a wooden spoon. Gradually add the remaining cream, until you obtain the consistency of a fondue. Season with salt and pepper to taste.

Place a small ladleful of Taleggio PDO onto the bottom of each plate; add the drained gnocchi and pour the rest of the fondue on top. Dust with a generous handful of coarsely chopped toasted Piedmont Hazelnuts PGI and serve.

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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century

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