gnocchi

Gnocco fritto (Fried dough)

The gnocco fritto (fried dough) is a recipe from the region of Emilia. It is prepared with a mixture of flour, water, lard, and milk. The…

Potato chicche with taleggio cheese, mushrooms and sausage are a flavorsome and creamy first course. Discover the amounts and steps so that…

Gorgonzola and walnut gnocchetti are a genuine, creamy and inviting first course for winter menus. Find out here how to prepare the recipe!

Gnudi are a substantial Tuscan dish, from the peasant tradition of Maremma: the filling of ricotta and spinach ravioli but without the pasta!

The Tyrolean dumplings (Knödel) are bread dumplings seasoned with speck, cooked in broth or in water and salt, if seasoned with butter.

The beetroot dumplings on taleggio fondue are a refined and colorful first course, perfect for surprising with a touch of originality.

Spinach spätzle are a colorful variant of the typical Tyrolean dumplings, a particularly rich and creamy first course that everyone will love!

Pasta alla Sorrentina is a very tasty reinterpretation of the great classic of Campania cuisine based on gnocchi, tomato and stringy mozzarella!

The chicken strips alla sorrentina, inspired by the homonymous dish of gnocchi alla sorrentina, is a quick and racy second course!