Gnocchetti with Provolone Valpadana P.D.O. fondue and porcini mushrooms

for 2 people – difficulty: average – preparation time: 15 minutes


250 g Fresh potato gnocchetti
100 g Milk
100 g Fresh cream
100 g Provolone Valpadana PDO mild
150 g Porcini mushrooms
Salt and pepper


Place the milk, cream and the finely chopped mild Provolone Valpadana PDO in a saucepan, melt everything and bring to the boil. Set aside
Cut the porcini mushrooms and brown them in a pan with unpeeled garlic, oil and parsley. Add salt and pepper.
Cook the gnocchi in boiling salted water until they float, then toss them for a minute in the pot with the mushrooms. Add the mild Provolone Valpadana PDO cream and mix everything.
Serve hot with a sprinkling of chopped parsley!


Chef’s tip: Never wash the mushrooms under running water, they will absorb it all and will not remain crunchy. Use a damp cloth and wipe them well!