Gnocchi Piedmontese-style

Gnocchi Piedmontese-style

Gnocchi alla bava

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g italian ‘00’ flour
300g buckwheat flour
2 eggs
3 tablespoons milk
salt
pepper
150g fontina cheese, thinly sliced
150g fresh toma cheese, thinly sliced
55g parmesan, grated
60g butter

Method

  1. Preheat the oven to 200°C.
  2. Put the flours into a bowl, then mix in the eggs and enough milk to obtain a firm dough. Roll small portions of the dough at a time into a cigar shape. Cut into small chunks about 3cm long and run them lightly over the tines of a fork to leave an indent, rolling them off the fork on to a clean cloth. Cover and leave to rest for 30 minutes.
  3. Bring to the boil a large pan of lightly salted water and cook the gnocchi in it for a minute or two. They are ready when they swim to the surface. Scoop them out with a slotted spoon and arrange them in layers in an ovenproof dish with the fontina, Toma and a little of the Parmesan. Sprinkle the remaining Parmesan over the top, dot with the butter and bake in the oven for 10 minutes. Serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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