Give your traditional potato gnocchi a tasty kick with black truffle and Fontina fondue. Fontina is a fairly pungent and intense cheese from the Aosta Valley. Its earthy, nutty and mushroom-like taste pairs exceptionally well with truffles. Young Fontina has a softer texture, which is ideal for fondue. Whisk it with milk, butter and Parmigiano to get a smooth and creamy texture. Add some black truffle slices to the mix to take your gnocchi to the next level.

Ingredients

• 500 g potato gnocchi
• 120 g grated Parmigiano
• 60 g Fontina, cut into small cubes
• 200 ml milk
• 200 ml heavy cream
• 50 g butter
• 1 black truffle (about 300 g)
• Salt to taste


Preparation

Heat milk in a skillet over medium heat. Add butter and Fontina cheese and stir gently to avoid the fondue from sticking to the bottom and forming lumps. Add heavy cream and cook until sauce coats the back of a spoon. Reduce heat. Stir in grated Parmigiano.

Cook the gnocchi in boiling salted water, just until they rise to the surface. Drain gnocchi and transfer to skillet with creamy sauce. Season with salt. Toss to coat. Grate black truffle right into the gnocchi and serve.

This recipe can be prepared using fresh truffles, truffle oil or black truffle cream.

^{Gnocchi with Fontina and black truffle – photo Gabriel Riel-Salvatore}