Consorzio Asiago Potato “gnocco” filled with Asiago Fresh PDO fondue

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Potato “gnocco” filled with Asiago Fresh PDO fondue

Difficulty
Medium
Type of dish
First Courses
Time
45

Ingredients

100 g Asiago Fresh PDO
200 g potatoes
20 g egg
A little flour
A little fresh milk
Grated Asiago Seasoned Pdo
Extra virgin olive oil, salt to taste

Preparation

Boil the potatoes for about 20 minutes in water or cook in a steamer for evenbetter results. Peel them, mash with a potato masher and bind with some of the egg (approx. 1/3), adding a little flour and salt. Spread this mixture out, dividing it into 5 cm round pieces (similar to “tortelli”). In the meantime melt theAsiago Fresh Pdo in the milk and then leave it to cool. Pour it into the “tortelli”and close them up. Sauté briefly in the frying pan with the extra virgin olive oil and grated Asiago Mature Pdo. Serve on a hot plate.
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