{"id":59788,"date":"2023-04-06T21:09:55","date_gmt":"2023-04-06T21:09:55","guid":{"rendered":"https:\/\/cucineditalia.com\/chestnut-gnocchetti-over-a-fondue-of-fontina-dop\/"},"modified":"2023-04-26T04:56:14","modified_gmt":"2023-04-26T04:56:14","slug":"chestnut-gnocchi-over-fondue-fontina-dop","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/chestnut-gnocchi-over-fondue-fontina-dop\/","title":{"rendered":"Chestnut Gnocchetti Over a Fondue of Fontina DOP"},"content":{"rendered":"\n

This luscious recipe for fresh fluffy gnocchi over a soft cream of beloved Fontina cheese is the creation of\u00a0Claudio Sadler\u2019s Chic\u2019n Quick Trattoria Moderna in Milan,<\/b>\u00a0a relaxed dining atmosphere located along the Naviglio Pavese next to Sadler\u2019s other restaurant. The recipe<\/a> showcases one of Italy\u2019s most well-known cheeses,\u00a0Fontina DOP, a creamy semi-hard cheese with notes of butter and roasted nuts.<\/b>\u00a0It is made at the feet of the Alps in the Aosta valley, where cows roam freely on green meadows allowing the milk to take on a soft character that is then translated into the Fontina which is matured in grottos for three months.<\/em><\/p>\n\n\n\n

Chestnut Gnocchi Over a Fondue of Fontina DOP – Ingredients for 4 people<\/strong><\/h2>\n\n\n
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Potatoes<\/strong>: 500 g<\/div>\n
Flour 00<\/strong>: 100 g<\/div>\n
Chestnut flour<\/strong>: 25 g<\/div>\n
Egg yolk<\/strong>: 40 g<\/div>\n
Frozen chestnuts<\/strong>: 200 g<\/div>\n
Grana Padano cheese<\/strong>: 50 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Pepper<\/strong>: to taste<\/div>\n
Nutmeg<\/strong>: to taste<\/div>\n
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For the Fontina DOP d’Alpeggio Fondue<\/strong><\/h3>\n\n\n
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Fontina DOP d’Alpeggio<\/strong>: 200 g<\/div>\n
Cream<\/strong>: 200 ml<\/div>\n
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