Gnocchetti sardi with mountain cheeses

  • 1


  • 350 g0SX0083
  • 30 g grated Parmesan cheese
  • 30 g natural mountain butter
  • 30 g toma
  • 30 g Fontina
  • 30 g gorgonzola cheese
  • 30 g fresh ricotta
  • salt
Gnocchetti Sardi n° 83


Place over a medium heat a large saucepan with 4 litres of water (the gnocchetti sardi are made of durum wheat and need a lot of water to cook well), bring to the boil, add a handful of salt and toss the gnocchetti into it, then boil for at least 20 minutes.In the meanwhile chop the gorgonzola, the toma and the fontina into tiny cubes, (obviously removing any crust), place them in a bowl and add the broken up ricotta. Once the gnocchetti are coked, drain them and pour them back into their cooking pan; add the tiny cheese cubes, the butter and the grated parmesan. Mix to blend all the ingredients and allow the cheese to melt properly; serve in a preheated serving dish.