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Ghinefle au gratin with Perla Piedmontese Toma and leeks

It is a typical dish of the High Susa Valley: in the dough of these big "tablespoon" potato gnocchi you can find seasonal vegetables, chopped and fried, added to the crumbs of stale rye bread. A tasty preparation to be rediscovered.

Ingredients (for 4-6 people)
A kilo of floury potatoes, 150 grams of crumbs of stale rye bread, a glass of milk, 4-5 tablespoons of flour, two eggs, 30 grams of grated mature Perla Piedmontese Toma, 150 grams of fat Perla Piedmontese Toma, two leaves of cabbage, 4-5 spinach leaves, half a carrot, a piece of leek or onion, salt, pepper, nutmeg, 100 grams of butter.

Preparation
Wash and boil the potatoes in their skins. Peel them while still hot, mash them and allow them to cool slightly. Steam all the vegetables, except the leeks, and let them cook in a pan for a few minutes, adding a knob of butter with the leek or onion, then join them to the potatoes. Add the grated Toma, one whole egg and one egg yolk, the breadcrumbs, which have been soaked in milk and properly squeezed, the flour, salt, pepper and nutmeg. Knead everything.

Use a spoon to form large egg-shaped gnocchi and plunge them into boiling salted water, removing them a few minutes after they have resurfaced and put them in a buttered casserole dish. Drizzle your Ghinefle with melted butter and strips of Perla Toma and gratinate in the oven for a short time.

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