GNOCCHI – Potato Dumplings:

Ingredients for 4 people:
400 gr potatoes
100 gr white flour
1 egg
3 tablespoons grated parmesan
nutmeg and salt to taste

Method: Boil the potatoes in salted water (not overcooked), cool them under running water with the peel . Peel the potatoes and make them pulp. Combine above ingredients and knead with hands until a smooth and floured ball is obtained. Working on a pastry board with flour, forming small sticks to be cut into cubes.

FONDUE:

Ingredients:
150 g fontina
100 grams of liquid fresh cream
1 tablespoon truffle oil
1 fresh black truffle

Method:
Heat the cream, fontina cheese, cut into cubes and stir to make a smooth cream.
Boil the gnocchi in boiling salted water. Drain and serve with the fondue.
Decorate the plate with slices of black truffle.

We pair Gnocchi in Cheese Fondue and Fresh Black Truffle with Tommasi Arele Igt!