Gnocchi “Gialloblu” (Potato Dumplings “Gialloblu” on Trentino Cheese Fondue)

First courses


    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.

    Fondue ingredients:

    Trentingrana cheese,
    120 g Vezzena cheese,
    120 g  Casolet cheese,
    120 g  Puzzone di Moena cheese
    400 ml  milk
    20 butter
    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”



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