Medium
4 people
60 min
Chef Carmine Amarante
Ingredients
400 g flour
500 g boiled potatoes
Salt to taste
5 courgettes
1 spring onion
Mint as required
70 g cream
100 g milk
50 g Grana Padano Riserva
Preparation
Boil the potatoes, peel them and mash them at once. Mix in the flour and a pinch of salt; shape the dough into a ball and leave it to rest for approximately twenty minutes.
Cut the dough into pieces and roll them with your hand into even-sized snakes. Cut the snakes into gnocchi sized chunks, approximately 2 cm long.
Peel the courgettes; save the peels and boil them. Cook the courgette flesh in a pan with the spring onion, then whizz into an electric blender (together with the boiled peels) until you obtain a smooth cream. Add salt to taste.
Bring milk and cream to a boil, remove from the heat and add the grated Grana Padano stirring vigorously with a whisk, making sure there are no lumps, until completely melted.
Boil, drain and then sauté the gnocchi with the courgette cream.
Pour the fondue on the plate and place the gnocchi on top to serve. Decorate with thinly sliced mint leaves.
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