Gnocchi with Asiago PDO Aged fondue, radicchio and walnuts

Category

First courses

Preparation time

50 mins

Process

Wash the potatoes well and put them in a pot of cold water. Bring to a boil and cook until soft (about 30-40 minutes). Drain the potatoes and peel them while they are still hot. Mash them with a potato masher or pass them through a sieve to obtain a fine puree. Put the mashed potatoes on a cleaned work surface and add the flour, egg and a pinch of salt. Knead the dough until it becomes smooth and compact. Divide the dough into small portions and form the “snakes” with a diameter of about 2 cm.Cut these snakes into pieces of about 2 cm to get the gnocchi. If you want, you can give a traditional shape to the gnocchi using the tines of the fork or a proper tool. Bring a pot of salted water to a boil and cook the gnocchi until they rise to the surface (about 2-3 minutes). Drain and set aside. 

For the fondue:

Heat a saucepan over medium heat, melt the butter, and add the fresh cream. Heat until it is just below boiling point. Add grated Asiago DOP Vecchio cheese and stir well until it is completely melted and the fondue is smooth and homogeneous. Adjust salt and pepper to taste.

For the seasoning

Cut the radicchio into thin strips. In a pan, heat a bit of olive oil and add the radicchio. Cook over medium heat until the radicchio is just wilted. Add the coarsely chopped walnuts and continue cooking for another couple of minutes. Season with salt and pepper. Add the gnocchi to the pan with the radicchio and walnuts, stirring gently to blend the flavors. Spread the gnocchi on plates and pour the Asiago DOP Vecchio fondue over the top. Garnish with a few whole walnuts and a sprinkling of extra grated cheese. Serve immediately and enjoy this dish.