The fontina polenta dumplings
Instructions
Cut with a cookie-cutter round of diskettes from the polenta.
Heat the butter in a pan and fry the gnocchi so obtained.
Cut the fontina cheese and grate the Parmesan.
In a bowl beat the cream with salt, pepper and nutmeg.
Grease a baking dish and arrange the gnocchi scattering with the grated Parmesan.
Cover with fontina and with cream, bake in an oven heated to above 12 minutes at 180 degrees.
Ingredients and dosing for 4 persons
- 1 polenta from 500 g 2 cm high
- 150 g of fontina cheese
- 20 cl of cooking cream
- 100 g of parmigiano
- 60 g of butter
- 1 pinch of nutmeg
- Salt
- Pepper