CHESTNUT GNOCCHI ON A FONDUE OF MILD PROVOLONE VALPADANA PDO
For 4 people – Difficulty: medium- Time: 30 minutes
for the chestnut gnocchi
200 g chestnut flour
200 g 00-type flour
120 ml water
120 ml milk
40 g butter
extra virgin olive oil to taste
rosemary to taste
fine salt to taste
For the Provolone cream
300 g mild Provolone Valpadana PDO
100 g of cream
Start preparing the gnocchi by mixing the two sifted flours and a pinch of salt in a bowl. Separately, in a jug combine the milk, water and a little oil and stir.
Add the egg to the flours and incorporate the liquids. Knead the dough until it is amalgamated, but without handling it too much.
Form into a ball, cover with a cloth and let it rest for about 30 minutes.
Divide the dough into chunks to form strands 2 cm in diameter, then cut into 2 cm pieces.
Now dust the dumplings with 00-type flour to prevent them from sticking.
Put the cream in a saucepan and heat until it comes to the boil, then pour the mixture a little at a time over the cubes of sweet Provolone Valpadana PDO, stirring continuously with a whisk to melt it.
In a frying pan, melt the butter with the rosemary.
Boil the gnocchi in plenty of salted water until they rise to the surface, drain them gently and toss them in the pan with the butter and rosemary.
Serve the gnocchi with the mild Provolone Valpadana PDO fondue as a base.