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Wine pairing:

Vertunno Chianti Colli Senesi Riserva DOCG

Potato gnocchi with Montasio sauce

Bring the water to boil for the gnocchi. Meanwhile prepare the cheese baskets: in a hot non-stick pan, pour a couple of tablespoons of seasoned Montasio,

forming a disc; as soon as the cheese has melted and begins to toast, turn it over a cup, so that it takes its shape when it cools. Prepare 6 cups. Prepare a bechamel sauce with butter, flour and milk; when it is ready, add the diced fresh Montasio and season with salt. Boil the gnocchi a few at a time, throwing them into boiling salted water and waiting for them to spontaneously return to the surface. Sauté them in a pan with the sauce and serve in the cheese cups.

(6 people): 1.2 kg of ready-made gnocchi, ½ liter of whole milk, 30 g of flour, 30 g of butter, 300 g of fresh Montasio cheese, a pinch of salt. For the baskets: 250 g of grated aged Montasio.