28/08/2026
A little piece of the mountains, made at home.
Inspired by the traditions of the Aosta Valley, this recipe brings together pane nero, wild nettles and the unmistakable richness of Fontina DOP in a comforting plate of Black Bread Gnocchi with Wild Nettles and Fontina DOP Fondue.
INGREDIENTS:
For the bread gnocchi
500 g stale rye bread
500 ml warm milk
100 g whole rye flour
100 g “00” flour
6 eggs
100 g wild nettles
100 g Buon Enrico spinach
Salt, to taste
Nutmeg, to taste
Black pepper, to taste
For the Fontina fondue:
200 g Fontina DOP
100 g fresh milk
100 g fresh cream
METHOD:
Bring the milk to a boil, remove from the heat and add the rye bread. Leave to soak until completely softened.
Blanch and blend the nettles and Buon Enrico spinach, then add them to the bread with the eggs, salt, nutmeg and pepper. Incorporate the flours, mix until smooth and refrigerate for 3 hours.
Shape the dough into thin ropes on a floured surface, cut into small gnocchi and dust with semolina flour. Cook in salted boiling water for 2–3 minutes after they rise to the surface.
For the fondue, melt the Fontina with the milk and cream in a bain-marie until smooth and creamy. Serve the gnocchi with the warm Fontina fondue.
A little taste of the mountains, to recreate at home.
