Mario Matassa’s take on Gnocchi alla fonduta is a simpler version, but no less tasty… and you still get to try four of Italy’s best-known cheeses on one spoon!
Preparation time 5 minutes
Cooking time 15 minutes
• 50ml milk
• 150g fontina, chopped
• 150g gorgonzola, chopped
• 150g taleggio, chopped
• 3 tbsp grated parmesan
• a generous pinch of sea salt
• 500g potato gnocchi
• freshly ground black pepper
• ¼ tsp of grated nutmeg (optional)
1 Preheat oven to 200ºC/Gas Mark 6. While the oven is heating place the milk and chopped cheeses (except the parmesan) in a large, heavy-based saucepan over a low-medium heat and allow the cheeses to melt gently.
2 While the cheese is melting, bring a large pot of salted water to the boil and add the gnocchi. Give them a quick stir. As soon as they float to the surface they are cooked. Remove them from the boiling water with a slotted spoon and place them in the saucepan with the cheese sauce. When all the gnocchi are added, give them another stir to make sure they are evenly coated in the sauce, then season with pepper and nutmeg.
3 Place the gnocchi in a buttered oven dish and sprinkle over the parmesan. Put the dish in the preheated oven and cook for 5-6 minutes until the cheese sauce is bubbling and the parmesan topping is golden brown.
Click here for more on Italian cheese (plus links to more delicious formaggio recipes!)