2/14/2019

Gnocchi of “Poina” with Trentingrana PDO cream, chicory (sweet vegetable) and dried local flowers.
Poina is a kind of ricotta (a sweet cheese). It was considered a humble food that was ususally smoked. This kind of cheese was usually home made or in prepared in dairies and mountain houses. 
Our starred Chef Walter Valerio will use “poina” to make some very lovely and soft gnocchi.

Ingredients for 4 people:
Gnocchi:

  • 250 gr. Poina
  • 50 gr. Flour
  • 60 gr. Stale bread
  • 100 gr. Trentingrana PDO
  • 2 egg whites

For the sauce

  • 250 ml. Fresh malga cream ( cre
  • 100 gr. Trentingrana PDO

To complete:

  • 100 gr. chicory 

Steps:

Mix all the ingredients and let the mixture rest for 20 minutes in the refrigerator. Make some little balls (about 15/20 gr) and than cook them in salt water for 5 minutes.
To prepare the sauce mix all the ingredients and filter the sauce to avoid big pices of Chees. Set an odd quantity of gnocchi on the dish and after heating the sauce use a spoon to spread it on the gnocchi in a good looking way.
To complete the dish in a professional ways, put the puntarelle (chicory) near to the gnocchi and use some edible dried flowers to decorate. You can even sobstitute the flowers with some truffle.