A creamy and irresistible first course: ready-made potato gnocchetti wrapped in a velvety 4-cheese sauce, enriched with sautéed mushrooms and a sprinkle of 12-month Parmigiano Reggiano from Frisona cow. Ready in minutes, but with all the flavor of traditional craftsmanship.
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 saucepan combine cream and milk, bring almost to a boil over low heat.
Add Fontina, Cow's blue cheese, Rustic Sweet Mixed Cheese, and half of the Parmigiano.
Gently stir until the cheeses melt and the sauce is smooth and creamy. Adjust salt and pepper.
Bring plenty 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 cream. Add the sautéed mushrooms and mix well.
Place the gnocchetti on plates, sprinkle with the remaining Parmigiano, fresh parsley, and, if desired, some extra cheese shavings.
Store in the refrigerator for up to 1 day in an airtight container. Reheat with a drop of milk to restore creaminess.
Italy, 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 |
