Aosta Valley gnocchi with melted fontina

Ingredients

For 1 serving

• Potato gnocchi220 g
• Fontina30 g
• Reduced-fat milk50 ml
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Put a pan of water on to boil for the gnocchi. Remove the rind from the fontina and cut it into small cubes.
2. In a small pan heat the milk with the fontina over low heat, stirring constantly, for 4–5 minutes, until the cheese has melted and the fondue is smooth. Don't let it boil, or the fontina turns stringy and separates.
3. When the water boils, salt it and add the potato gnocchi; lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
4. Toss them straight into the fondue and finish with a grind of black pepper.