Gnocchi made with bread and porcini mushrooms with almonds and feltre walnuts served on a piave

Description

Place the chunks of bread in a bowl, pour milk over them and let it soak in completely. Meanwhile, soak the dried mushrooms in warm water. When they have softened, drain, squeeze and chop them. Add them to the bread and mix in the egg, cheese and flour. Use the mixture thus obtained to form little balls and dust them lightly with flour. Heat the cream in a pot and melt the Piave Mezzano cheese together with the cream until you obtain a smooth, creamy consistency. Cook the gnocchi, place them on a heated serving dish, sprinkle with toasted almonds and chopped Feltre walnuts. Decorate with the Piave Mezzano cheese fondue.

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