Gnocchi with Torregio cheese, pancetta and mushrooms


Boil, peel and mash the potatoes and then add the salt, flour and a whole egg. Knead until you get a smooth and even dough.
Divide the dough into 16 pieces.
Melt the Torregio cheese using a bain-marie, together with the cream. Remove from the heat and add the 2 egg yolks, mixing with a whisk. Leave to cool.
Fill the potato dough with the Torregio fondue, creating oval-shaped gnocchi.
To the side, clean the Savoy cabbage, removing the central spine. Chop and boil in boiling, salted water. When the cabbage is soft, drain and blend it together with a little stock, until you get a creamy consistency. Fry the pancetta in a little butter, add the mushrooms and brown them, adding a little of the water they were soaked in, filtered.
Cook the gnocchi in boiling salted water for 5 minutes over a medium heat.
Drain and pour over the mushroom and pancetta sauce.
Decorate the bottom of the plate with a little cream of cabbage, arrange the gnocchi on top and sprinkle with grated Parmesan cheese.

Wine matching:

Duchessa Lia Nebbiolo d’Alba DOC is a full-bodied, timeless wine. Its intense ruby red colour tends to garnet with aging, which normally lasts for at least one year. Its intense aroma blends the scent of violet with undergrowth and spices. Thanks to its full dry, harmonic, strong taste, it is perfect combined with rich-flavoured first courses, such as these gnocchi with Torregio cheese, pancetta and mushrooms, as well as with second meat and cheese courses. Nebbiolo, namely the ‘fog vine’ since since its grapes mature when the hills are coated in autumn fog, expresses all its prestige in this wine.

AICI – Associazione Insegnanti di Cucina Italiana

Cristina Blasi and Gabriella Mari’s recipe