1 kg/2 1/4 lb potatoes 200 g/7 oz plain flour, plus extra for dusting 1 egg, lightly beaten
50 g/2 oz butter 8 fresh sage leaves salt
Parmesan cheese, freshly grated For the fondue
400 g/14 oz fontina cheese, thinly sliced 300-425 ml/ 1/2 - 3/4 pint milk
25 g/1 oz butter 4 egg yolks salt


1.Put the fontina for the fondue in a heatproof bowl, add mi to cover and set aside to soak overight. The next chy, cook the potatoes in lightly salted, boiling water, then dron and mash while still hot.
2.Beat in the flour, egg and anch of salt and leave to stand. Meanwhile, prepare me fondue. Add the butter and egg yolks to the fontina and mix well. Set the bowl over a pan of barely simmering water and cook.
3. Starring constantly, to a smooth, thick Dream Season with sait to taste and leave to cool. Halve te potato dough roll out 1 piece and arrange small means of fondue on top as if making ravioli. Roll out the second piece of dough and cover the first, pressing the edges down well then cut out with a pastry wheel.
4.Bring a large pan of lightly salted water to the boil, add the gnocchi a few at a time, and remove with a slotted spoon as they rise to the surface.
5.Meanwhile, melt the butter in a small trying pan, add the sage leaves and cook for a few minutes. Place the gnocchi on a warm serving dish and pour the sage butter over them. Serve with Parmesan.

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