Mountain Cheese (Toma from Val Formazza)
We have to start by steaming the potatoes and when they’re ready we drop a bit of flour, salt and nutmeg on the cutting board. The ratio is 250 – 300 gr. flour per kilo of potatoes. We cut them in half when they are still hot and peel them directly in the potato masher – leaving the juicy side down – pouring it directly on the flour we prepared. We then add the egg yolk, the remaining flour and we now knead the gnocchi. When the dough is ready – make sure you don’t add too much flour – we shape it like sausages and cut gnocchi the size of a chestnut. With a fork you can make the typical lines on the top – perfect to collect the sauce.
Heat up heavy cream and mountain cheese in a sauce pan at bain-marie and gently let the water boil underneath. In a few minutes the fondue should be ready and you shall keep it warm.
You cook the gnocchi in lots of salted boiling water, and while you do this, in a nonstick pan heat up butter, herbs and mushrooms. When the gnocchi are ready (you’ll understand it when they are floating on the surface) you can drain them and add them to the pan. Let the gnocchi roast a few minutes and then prepare the plate. Pour a generous spoonful of fondue on the bottom of the plate, add some gnocchi, mushrooms and grinded pepper.
Roasted Gnocchi on Mountain Cheese Cream with Mushrooms is now ready. Enjoy it!