These gnocchi have a particular flavour, the main ingredient is the potato, of course, but the other vegetables make them taste really savoury and hard wheat flour gives them a good consistency. The fonduta is simply gorgeous, especially if you savour it when hot and use bitto cheese.

Serves 2 – 3 people

Ingredients: 350gr (1.6cup -12.8oz) potatoes* – 100gr (½cup-3.5oz) carrots* – 30gr (0.125cup – 1oz) onion – 20gr (0.1cup – 0.8oz) celery – 150gr (0.7cup – 5.6oz) hard wheat flour – 1 egg yolk.
* without the skin

For the fonduta: 70gr (0.3cup – 2.4oz) bitto cheese – ½ glass of milk – 2tbs whipped cream.

Steam potatoes with carrots, onion and celery. Smash potatoes, then crush the other vegetables and mix all together. Cool down, add egg yolk and flour little by little. Knead and eventually add some more flour, till you’ll get a smooth and non-sticky dough. Take a small quantity and, on a floured surface, form a stick thick as a finger, and cut it into pieces of 2cm (0.8inch). After that, using a fork with the prongs facing upwards, press the fork down on to one side of each gnocco (singular of gnocchi) so that it leaves a row of ridges on each one (or you can use the appropriate tool). The ridges are there to absorb the sauce effectively. Place them on a floured tray and continue till you finish all the dough.

Now prapare the fonduta. Melt in a saucepan at very low heat bitto cheese cut into pieces with milk, stirring often. When done, add cream.

To cook the gnocchi, bring a large pan of water to a simmer, then add salt and drop the gnocchi. When they will start to float to the surface they’re ready. Remove them with a draining spoon and transfer them directly into the dishes. Pour the fonduta and serve immediately.