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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Gnocchi Filled with Fondue
Gnocchi Filled with Fondue
(Gnocchi Con Ripieno Di Fonduta)
For the Gnocchi:
2 and 1/4 lbs (1 kg) potatoes
1 egg, lightly beaten
2 oz (50 grams) butter
8 fresh sage leaves
7 oz (200 grams) plain flour, plus extra for dusting
Parmigiano cheese, freshly grated

For the Fondue:
14 oz (400 grams) Fontina cheese, thinly sliced
4 egg yolks
1 oz (25 grams) butter
1/2 - 3/4 pint (300-425 ml) milk
Prepare the Fondue:
Place the Fontina cheese for the fondue in a heatproof bowl.

Add milk to cover and set aside to soak overnight.

The next, add the butter and egg yolks to the Fontina and mix well.

Set the bowl over a pan of barely simmering water and cook, stirring constantly, to a smooth, thick cream.

Season with salt to taste and leave to cool.

Prepare the Gnocchi:
Cook the potatoes in lightly salted, boiling water.

Drain and mash while still hot.

Beat in the flour, egg and a pinch of salt and leave to stand.

Halve the potato dough.

Roll out one piece and arrange small heaps of fondue on top as if making ravioli.

Roll out the second piece of dough and cover the first, pressing the edges down well.

Cut out with a pastry wheel.

Bring a large pan of lightly salted water to a boil.

Add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Melt the butter in a small frying pan.

Add the sage leaves and cook for a few minutes.

Place the gnocchi on a warm serving dish.

Pour the sage butter over them.

Serve with Parmigiano cheese. Serves 4.
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