A creamy and irresistible first course: pre-made potato gnocchetti wrapped in a velvety four-cheese sauce, enriched with sautéed mushrooms and a sprinkle of Parmigiano Reggiano from Frisona Cow 12 months. Ready in just a few minutes, but with all the flavor of artisanal tradition.
Clean and slice the mushrooms. Sauté them in a pan with butter, a pinch of salt, and pepper for 5-6 minutes until golden. Set aside.
In a small pot, combine cream and milk, and bring almost to a boil over low heat.
Add Fontina, blue cheese, Mixed Rustic Sweet Cheese, and half of the Parmigiano.
Stir gently until the cheeses are melted and the sauce is smooth and creamy. Adjust salt and pepper.
Bring a large pot of salted water to a boil. Add the gnocchetti and cook until they float to the surface (2-3 minutes). Drain immediately.
Pour the hot gnocchetti into the cheese sauce. Add the sautéed mushrooms and mix well.
Serve the gnocchetti on plates, sprinkle with the remaining Parmigiano, fresh parsley, and, if desired, some extra cheese shavings.
In the refrigerator for up to 1 day, in an airtight container. Reheat with a drop of milk to restore creaminess.
Italia, Valle d'Aosta
| Energy (kcal) | 160.26 |
| Carbohydrates (g) | 9.22 |
| of which Sugars (g) | 1.31 |
| Fat (g) | 10.19 |
| of which Saturates (g) | 6.03 |
| Protein (g) | 8 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.21 |
