Servings:
4
INGREDIENTS
- - 1kg of potatoes
- - 130 gr whole rice flour Probios
- - 120 gr chestnuts
- - 1 egg
- - 60 grams of Parmesan
- - salt q.s.
- - 300 grams of Castelmagno
- - 150 gr milk
INSTRUCTIONS
- Boil the potatoes with their skin in boiling water, cool them.
- Meanwhile prepare the fondue:
Cut the Castelmagno into small pieces and place it in a saucepan with the milk, blend in
water bath and never bring it to boil. - Remove the skin and mash the potatoes, form a fountain where in the center You will join the two flours, egg, cheese and salt.
- Begin to knead and form a ball with a soft consistency but to being kneaded with your hands. Form long cylinders and cut into pieces with a spatula.
- Cook the gnocchi in boiling water and serve with fondue and freshly ground black pepper.
