Cheese gnocchi

Cheese gnocchi



200 g Classico del Mastro Panettiere / Classic / Maestro Classic
1 tbsp Farina
140 ml milk
2 eggs
100 g Alpine cheese (such as Gruyère), grated
20 g butter
1 onion
2 tbsp oil
2-3 tbsp chopped chives
salt and pepper
50 g melted butter
2 tbsp chopped chives
2-4 tbsp Parmesan cheese, grated


  • Cut the bread into cubes and toast it in the oven at 100° C for 15 minutes.
  • Peel the onion and cut it into cubes. In a frying pan, heat the oil and sauté the onion.
  • Let the bread cool and wet it with the milk. Add the onion, eggs, mountain cheese, flour and chives.
  • Mix well with your hands. Season with salt and pepper. Let the dough sit for 15 minutes.
  • In a saucepan, bring salted water to a boil.
  • Shape the gnocchi by using two tablespoons, throw them in the water and bring them to a boil.
  • Cook for 10 minutes. Drain the gnocchi carefully in a colander. Treat them delicately so as not to break them.
  • Pour the browned butter over the gnocchi and sprinkle with chives.
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