Ricotta and nettle gnocchi with Trentingrana Latte di Malga fondue

1. Soak the nettles for about 2 hours in fresh water, then cook them in a pot with two fingers' worth of water for approximately 10 minutes. Squeeze them well and chop them rather finely.

2. Mix the ricotta together with the chopped nettles, eggs, salt, pepper, and nutmeg. Then add the Trentingrana Latte di Malga and the flour. Carefully assess the consistency. The amount of flour is rather indicative and will depend on the moisture of the spinach and the ricotta.

3. Sprinkle semolina on the work surface or polenta flour, moisten your hands, and create walnut-sized balls. Slightly press the center with a finger to create a hollow that will hold the frothy butter.

4. Prepare the fondue by grating the Trentingrana Latte di Malga, then mix the cold milk with potato starch or cornstarch, and bring to a boil while continuing to stir. When the milk has thickened, turn off the heat and add the Trentingrana. Lightly salt and add a tiny bit of nutmeg.

5. Boil the gnocchi in salted boiling water for about 10 minutes (the water should be simmering and the gnocchi should be gently stirred during cooking) and meanwhile melt the butter, making it frothy and hazelnut-colored. Place some fondue on the plate, followed by the drained gnocchi, and finally a few drops of melted butter. Lightly pepper and the dish is ready!

by Davide Zambelli - Food Blogger