Druckbare Version


. Schwierigkeitsgrad: Mittel . Menge: 4 Personen . Zubereitungsdauer: 1 hour and 30 minutes . Vielfalt: Gnocchi


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


1 kg stale bread
2 egg yolks
1 lt whole milk
500 gr herbs
70 gr white flour "00"
Walnut nut q.b
Pepper as needed
For seasoning:
150 gr butter
50 gr grated Grana Padano
3 sage leaves


Break the bread in a basin and dip it in the milk for at least an hour. Carefully clean the herbs, drain them in low boiling water, cool them, squeeze and chop them. Merge them to the softened bread, add the egg yolks and go over everything to the mincer. Put the dough on the chopping board, set with salt, pepper and nutmeg. Mix with flour and form small dumplings, cook them in salty boiling water and as soon as they come to the surface remove them with the skimmer and place them in a frying pan. Sprinkle with Grana Padano and melted butter flavored with sage and serve.