Ingredients
- Yellow Potatoes 1kg or 2,2 pounds
- Flour 85g or 3 oz (aprox)
- Chestnut flour 60g or 2 oz (aprox)
- Butter 1 Tblsp
- Salt 1 Tblsp
- Asiago dolce
- Speck
- Put potatoes with the skin in a pot with cold salty water
- Bring to boil and cooked until soft
- Peel the potatoes
- Mash the potatoes
- Add the butter, flour, chestnut flour and the salt , do not overwork...
- Make small balls, smaller the better
- Fill the gnocchi with a piece of Asiago dolce and speck
- Boil until float
- Add to the baking tray already with the sauce
- Bake until golden brown!
For the sauce:
3 tbsp Gorgonzola dolce or your favorite blue cheese
3 tbsp Asiago mezzano
3tbsp parmigiano reggiano
3 tbsp fontina cheese
1 cup of mascarpone
1 tbsp butter
3 tbsp Gorgonzola dolce or your favorite blue cheese
3 tbsp Asiago mezzano
3tbsp parmigiano reggiano
3 tbsp fontina cheese
1 cup of mascarpone
1 tbsp butter
Nutmeg to tasteSalt & Pepper
Melt all the cheeses with the mascarpone. Add some milk if is to thick.
Melt all the cheeses with the mascarpone. Add some milk if is to thick.
Tips:
-After cook the potatoes, let the potatoes to
cool down without add any water on top!
-Work with the potatoes while the potatoes are still warm.
-Use the best potatoes you can find.
-You can also fill the gnocchi with ham and cheese, make a tomato sauce and bake it with cheese on the top!
-You can also fill the gnocchi with ham and cheese, make a tomato sauce and bake it with cheese on the top!