Friulian style potato gnocchi with Grana Padano fondue

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Friulian style potato gnocchi with Grana Padano fondue


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


1000 g potato
4 yolks
100 g flour

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


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.

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