For 4 people – Difficulty: medium- Time: 30 minutes


for the chestnut gnocchi

200 g chestnut flour

200 g 00-type flour

1 egg

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.