Gnocchetti with Provolone Valpadana P.D.O. fondue and porcini mushrooms
for 2 people – difficulty: average – preparation time: 15 minutes
INGREDIENTS
250 g Fresh potato gnocchetti 100 g Milk 100 g Fresh cream 100 g Provolone Valpadana PDO mild 150 g Porcini mushrooms Garlic Parsley Salt and pepper
PREPARATION
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!