Ingredients for the gnocchi (serves 10)
1.5 kg blue potatoes from Margone,
300 g White 00 flour type for the dough and 100 g for gnocchi preparation,
50 g potato starch,
2 ½ eggs,
80 g Trentingrana cheese,
pepper and nutmeg to taste.
120 g Vezzena cheese,
120 g Casolet cheese,
120 g Puzzone di Moena cheese
400 ml milk
20 g flour
50 g cream
50 g egg yolk
A pinch of nutmeg to taste, salt and pepper
Boil the potatoes in jackets; drain and cool well (12 hours)
Peel potatoes and mash. Lay out on a board, add flour and starch, slightly beaten eggs, Trentingrana cheese, salt, pepper, nutmeg. Knead with hands.
Flour board lightly. Make small rolls and cut with a spatula to make bean-sized gnocchi.
For the Fondue: bring the milk seasoned with nutmeg to a boil.
Make a roux with butter and flour then add to milk and cook on low heat for 5 min.
Grate hard cheeses and dice the softer ones. Blend the cheeses into the béchamel so that they melt slowly.
When the sauce reaches boiling point put quickly through a sieve to avoid lumps.
Lastly add cream and egg yolk.
Recipe presented at the Festival del Vino Trentino by chef Federico Parolari of ’Osteria a “Le due Spade”