Our recipes

Ingredients

• 100 g salted butter
• A sprig of fresh sage
• A grating of nutmeg
• Parmesan to taste

Preparation

Bring a pot of water to the boil for the gnocchi. Meanwhile, melt the butter in a pan with a few sage leaves, taking care not to let it brown. Once the water is boiling, add the gnocchi and drain them as they rise to the surface. Transfer them to the pan with the melted butter, add the nutmeg and serve with a fresh sage leaf. Finish with grated Parmigiano, if desired.

Ingredients

• 1 knob of butter
• 80 g dried mushrooms
• 1 onion
• A few ripe tomatoes
• Salt and pepper to taste
• Grated Parmigiano

Preparation

Put the butter, sliced onion and mushrooms (soaked, washed and chopped beforehand) in a saucepan. Season with salt and pepper and cook for about 10 minutes. Add the sliced tomato and cook for a further 5 minutes. Cook the gnocchi in plenty of salted water, transfer to an ovenproof dish, toss with the mushroom sauce and serve with grated Parmesan.

Ingredients

• 300 g fresh cherry tomatoes
• 1 bunch of basil
• 1 clove of garlic
• Grated Parmesan

Preparation

Wash the cherry tomatoes and basil and put them in a blender with the garlic clove and a handful of grated Parmesan. Blend until smooth. Cook the gnocchi in plenty of boiling water and drain as soon as they rise to the surface. Toss with the fresh tomato sauce, drizzle with extra virgin olive oil and serve.

Ingredients

• 4 bunches of basil
• 2 cloves of garlic
• Coarse salt
• Extra virgin olive oil
• Grated Parmesan

Preparation

Wash the basil and place it in a marble mortar with two cloves of garlic, a handful of pine nuts and a little coarse salt. Pound for a long time until you have a smooth sauce. Add two tablespoons of grated Parmigiano and one tablespoon of extra-virgin olive oil. Cook the gnocchi in plenty of water, drain as soon as they rise to the surface and dress with the pesto.

Ingredients

• 800 g Pastaio Fiorentino tomato gnocchi
• 200 g Fontina Val d'Aosta cheese
• 100 g butter
• 1 tbsp olive oil
• Salt and pepper to taste

Preparation

Cut the Fontina into thin strips and butter an ovenproof dish thoroughly. Cook the gnocchi in plenty of salted water and drain as soon as they rise to the surface. Meanwhile, preheat the oven to 200°C. Arrange the gnocchi in the dish a little at a time, layering them with butter, pepper and slices of Fontina. Dot with the remaining butter, garnish with the last strips of Fontina and bake for about 10 minutes, until lightly golden.

Ingredients

• 500 g Asiago, cubed
• 150 g Fontina, cubed
• 100 g grated Parmesan
• 300 g milk
• 30 g flour
• 30 g butter
• Walnuts, as needed
• Salt, as needed

Preparation

Melt the butter in a small saucepan and stir in the flour and salt. Gradually add the warm milk, stirring well. Add the nutmeg and the cheeses, diced or grated, and stir until melted. Cook the gnocchi in boiling water and drain as soon as they float to the surface. Toss with the cheese sauce and finish with chopped walnuts.

Ingredients

• 200 g tuna in olive oil
• Half an onion
• 3 fresh cherry tomatoes
• Pitted black olives
• Oregano
• Extra virgin olive oil, as needed

Preparation

Sauté the onion in oil, add the tuna, olives and a few sprigs of oregano. Season with salt and cook for a few minutes to let the flavours develop. Add the quartered cherry tomatoes, turn off the heat and cover the pan. Cook the chicche in plenty of salted boiling water and remove them with a slotted spoon as soon as they float to the surface. Toss with the tuna sauce and serve. They're also delicious at room temperature.

Ingredients

• 200 g ricotta
• 50 g butter
• Grated cheese
• 20 g flaked almonds
• Sage to taste

Preparation

Arrange the gnocchi, cooked in plenty of salted water and drained, in an ovenproof dish. Toss with grated cheese, ricotta, chopped sage and flaked almonds, then drizzle with melted butter. Grill in the oven for about 5 minutes using the top grill. Serve garnished with a small sprig of fresh sage.

Ingredients

• Half an onion
• 3-4 zucchini
• Extra virgin olive oil
• 1 lemon

Preparation

Sauté half an onion in oil. Add the diced courgettes and cook for a couple of minutes. Meanwhile, cook the chicche in plenty of salted water and drain as soon as they float to the surface. Add them to the pan with the courgettes, toss well and finish with grated lemon zest.

Ingredients

• 300 g broccoli florets
• 250 ml Lambrusco wine
• 1 scant tablespoon sugar
• 1 teaspoon minced ginger root
• Salt to taste
• Extra virgin olive oil

Preparation

Pour the wine into a small saucepan with the sugar and ginger and simmer gently until reduced to a thick sauce. Meanwhile, bring a pot of water to a boil and cook the gnocchi and broccoli florets together, adding a little salt. Drain when the gnocchi float to the surface, plate up and drizzle with olive oil and the Lambrusco and ginger sauce.

Ingredients

• 50 g butter
• 100 g sugar
• 1 teaspoon ground cinnamon

Preparation

Cut the cooled polenta into cubes. Melt the butter in a pan, add the polenta and cook for about 15 minutes. Sprinkle with sugar and cinnamon and serve hot.

Ingredients

• Oil for frying
• Rosemary to taste
• Salt

Preparation

Cut the cold polenta into sticks and drop them into hot oil. Fry until golden and drain on paper towels. Make a seasoning with salt and rosemary and use it to season the sticks. Alternatively, bake the polenta at 220°C for about 15 minutes, until crisp. Serve the fried polenta piping hot.