Friulian style potato gnocchi with Grana Padano fondue

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Friulian style potato gnocchi with Grana Padano fondue
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Details

. Difficulty: Hard . Serves: 4 people . Preparation time: 1 hour and 30 minutes . Variety: Gnocchi

Ingredients

Gnocchi:
1000 g potato
4 yolks
100 g flour
Salt

Fondue:
500 g fresh cream
250 g Grana Padano

Gnocchi filling:
65 g fresh ricotta cheese
35 g dried figs
35 g sultanas
35 g quince jam
35 g prunes
30 g pear pulp
50 g dark chocolate
2 tbsp pear grappa
1 tbsp cocoa powder

Preparation

Gnocchi:
Bake the potatoes at 130 degrees in the oven wrapped in aluminum paper for up to an hour. Open the paper and continue for 10 minutes.
Pass the potatoes through a potato masher then work in all the other ingredients. It should form a soft, delicate and homogeneous mass.
From the dough, make balls the size of an egg and with your thumb push in the center of each “egg” so as to create a hole to be filled with the filling.

Grana Padano Fondue:  
Reduce the cream by two-thirds, add the grated Grana Padano and blend all together to obtain a smooth and homogeneous fondue.

Filling:
Chop the figs, raisins and plums, pears and incorporate into the ricotta, jam, cocoa, chocolate, cinnamon and the Grappa. Combine the ingredients well.
Fill each potato “eggs” with a little filling. Close them, giving them the characteristic shape of large gnocchi.

Cook the gnocchi in salted water for 4-5 minutes until they rise to the surface.
Drain them well and leave to dry a little then brown them in a pan with oil and a clove of garlic.
Divide the fondue between the 4 plates and place the gnocchi on top
Daniel Canzian
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