GNOCCHI

INGREDIENTS

FOR 2 PEOPLE

500 g Rummo Potato Gnocchi
250 g fontina cheese
2 eggs (yolks only)
200 ml milk
Parmigiano Reggiano
Butter
Salt

DIRECTIONS

Cut the fontina cheese into small pieces. Place it in a bowl with the milk and leave it to rest in the refrigerator for 12 hours. Transfer everything to a saucepan and cook over very low heat. When it is about to boil, add two egg yolks and a little salt. Stir constantly without bringing to the boil. Cook the Potato Gnocchi in a pot of boiling salted water. As soon as they rise to the surface, they are ready. Transfer them to a pan and brown them with butter. Transfer the fondue to a serving bowl along with the pan of gnocchi. Away from the stove, sprinkle with some freshly grated Parmigiano Reggiano cheese. Enjoy this interpretation of fondue.

INGREDIENTS

FOR 2 PEOPLE

500 g Rummo Potato Gnocchi
125 g butter
1 handful of sage leaves
Parmigiano Reggiano
Black pepper, to taste
Salt, to taste

DIRECTIONS

Cut the butter into pieces and melt it in a sauté pan over low heat with a handful of sage leaves, until the butter has reached a hazelnut color. Season with some freshly ground black pepper. In a pot with abundant boiling salted water, cook the Gnocchi until they float. Once cooked, transfer them with a slotted spoon to the sauté pan and toss them with the butter. Plate the Gnocchi and add some freshly grated Parmigiano Reggiano. That’s it: the dish is ready for you to enjoy!

INGREDIENTS

FOR 2 PEOPLE

500 g Rummo potato Gnocchi
400 g tinned tomatoes
400 g mozzarella, fior di latte
100 g Parmigiano Reggiano
2 cloves garlic
Fresh basil
30 g butter
Oil
Salt

DIRECTIONS

After having cut the mozzarella in cubes, put it in a sieve over a bowl and let it drain. In the meantime, heat a drizzle of oil, the garlic and the basil. Add the tomatoes, mashing them with the back of a wooden spoon, and let them cook. Add salt and keep cooking, taking out the garlic. After melting butter with more basil in another pan, coo, the Gnocchi in a pot of salted boiling water. Remove them from the water when the float to the top, cooked, and place them directly in the pan with butter and sauté. Add a grating of fresh pepper, the tomato sauce and toss. Add the mozzarella and the grated parmesan and toss once more. Transfer the gnocchi into a casserole adding a bit of tomato sauce, more mozzarella and more grated parmesan. Cook in a 220ºC oven for 10 minutes and, once ready, plate adding a few fresh leaves of basil as a garnish. Buon appetito!