Kraft Heinz Jan2020

Gnocchi with Fontina Cheese Fondue & White Winter Truffle

Serves: 4
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  • 1kg freshly made gnocchi
  • 200g fontina cheese, rind off and cut into small cubes
  • 40g butter
  • 2 egg yolks
  • 100ml milk
  • To season ground nutmeg
  • White winter truffle, finely sliced


  1. Soak cheese cubes overnight in milk. Next day, pour both cheese and milk into a double boiler and heat gently.
  2. When hot, add butter and egg yolks, stirring vigorously with a wooden spoon. Keep stirring, without letting the mixture boil.
  3. When you have a smooth, thick cream, season with nutmeg.
  4. Pour the fondue over cooked gnocchi, topping at the last minute with the white truffle.
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