Gnocchi with Torregio cheese, pancetta and mushrooms

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Cristina Blasi and Gabriella Mari

(for 4 people) FOR THE GNOCCHI : 500 g potatoes 50 g chestnut flour 50 g Italian ‘00’ flour 1 egg 120 g grated Torregio cheese 6 tbsp cream 2 egg yolks salt, to taste FOR THE DRESSING : 1/2 Savoy cabbage 200 ml stock (approx.) butter, to taste 50 g pancetta, cut into sticks 25 g dried mushrooms grated Parmesan cheese, to taste

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.