Type
Rice and Pasta dishes
Difficulty
Medium
Method
40 minutes
Season
Autumn, Winter
Ingredients for 4 people
200 g of Robiola Osella
400 g of potatoes
50 g of yellow maize flour
200 g of plain flour
1 egg
100 g of béchamel sauce
full-fat milk as required
2 spoons of dried mushrooms
chopped hazelnuts
extra virgin olive oil
salt and pepper
Method
Prepare the potato gnocchi, mashing the boiled potatoes with a pinch of salt, the flour, a pinch of nutmeg and the Robiola Osella, to achieve a fluffy, compact consistency. Roll into sausage shapes and cut them into small segments, spreading them out on a tray containing some flour.
Soften the mushrooms in warm water for about 15-20 minutes. Squeeze them thoroughly, heat a spoonful of oil in a pan and add the mushrooms, flavouring them with a clove of garlic.
Cook the gnocchi in boiling salted water, draining them when they float to the surface.
Dress the gnocchi with the dried mushrooms, add the béchamel, a drizzle of oil (if necessary) and garnish with chopped hazelnuts. Heat in the oven for a few minutes and serve.
