Gnocchi on Bitto fondue with bresaola and black pepper 🧀🥩 | A creamy and refined Valtellinese recipe
A first course that celebrates the Valtellinese tradition with elegance and taste. The new potato gnocchi, golden in butter, rest on a velvety Bitto fondue, one of the finest cheeses from the Valli del Bitto, and are then enhanced by thin slices of bresaola La Fassona and a grind of black pepper 🌿
A refined yet simple recipe, where the consistency of local ingredients meets the harmony of aromas and a creamy texture that captivates at first taste. Perfect for a special occasion or for a gourmet alpine-style lunch! ❄️
🛒 Ingredients for 4 people
- New potato gnocchi, to taste
- 1 knob of butter
- Bitto fondue from the Valli del Bitto (see below)
- Thin slices of bresaola “La Fassona”
- Freshly ground black pepper, to taste
For the fondue:
- 150 g of Bitto cheese, cut into pieces
- 50 ml of whole milk
- 50 ml of fresh cream
- 1 teaspoon of potato starch (to thicken)
👩🍳 Preparation
🥔 The gnocchi
- Bring a large amount of salted water to a boil, cook the new potato gnocchi for about 4 minutes.
- Gently drain them and place them on a clean cloth to dry slightly.
- In a non-stick pan, sauté them with a knob of butter until they are slightly golden.
🧀 The Bitto fondue
- In a small saucepan, melt the Bitto over low heat with the milk and cream.
- When the cheese starts to melt, add one teaspoon of starch dissolved in a splash of water to thicken.
- Stir continuously until you achieve a smooth and velvety cream.
🍽️ Plating
- On the bottom of each plate, spread a layer of Bitto fondue.
- Gently place the golden gnocchi on top.
- Finish with strips of bresaola La Fassona and a grind of fresh black pepper.
✨ A creamy and fragrant first course, where alpine flavor meets elegance: to be enjoyed slowly, with a good Valtellinese wine alongside.
The image of the dishes is purely indicative and may not correspond exactly to the recipe
📚 Taken from Calendario Valtellinese 2018
