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Potato dumplings stuffed with cheese

Ingredients for 4 people:

  • 1.2 kg of potatoes
  • 300 g of flour
  • 1 egg
  • 150 g Fontal
  • salt

Ingredients for the sauce:

  • ½ head of Treviso
  • ½ onion
  • 100 grams of bacon
  • extra virgin olive oil
  • salt
  • black pepper
  • grated parmesan cheese


Wash the potatoes and cook in plenty of cold salted water for about 40 minutes by boiling, drain and peel them, mash them immediately with a potato masher rd knead on a work surface with flour, egg and a pinch of salt.

Formed with the mixture of about 20 cm long strings, spread it with a rolling pin

until a width of about 3 cm along the length have a piece of cheese that you cut into cubes, and close the dough, and seal the cut with a wheel gnocchi; continue until the dough to finish.

Peel the onion, finely cut, plunge into a pan with a drizzle of extra virgin olive oil and brown, cut the bacon into strips, add it to the onion and cook for 3 minutes and then wash the Treviso, dry it, cut it into strips and add it to the onion and bacon, stir, season with salt and pepper and turn off the heat.

Cook the gnocchi in boiling salted water, drain them when they come to the surface, put them in the pan with the juice of Treviso, sauté for 2 minutes and serve in 4 individual plates and sprinkle with grated Parmesan cheese to taste.



This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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