If you’re a fan of traditional gnocchi, you’ll love this recipe for gnocchi with Fontina cheese. Not only is it a delicious twist on the classic Italian dish, but it’s also and packed with nutritious benefits. Buckwheat is a great source of fiber, protein, and essential minerals.

Ingredients:

– 2 cups buckwheat
– 1 cup ricotta cheese
– 1 egg
– 1/2 cup grated Parmesan cheese
– 2 ounces Fontina cheese, cut into small cubes
– Salt and pepper, to taste
– Olive oil
– Fresh sage leaves

Directions:

1. In a large mixing bowl, combine the buckwheat flour, ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well until the dough comes together.

2. Roll out the dough on a floured surface until it’s about 1 inch thick. Cut the dough into small pieces, about the size of a marble.

3. Bring a large pot of salted water to a boil. Add the gnocchi to the water and cook until they float to the surface, about 2-3 minutes.

4. While the gnocchi is , heat a large skillet over medium-high heat. Add a drizzle of olive oil and the fresh sage leaves. Cook the sage leaves until they’re crispy, then remove and set aside.

5. When the gnocchi is done cooking, remove them from the pot using a slotted spoon and add them to the skillet with the olive oil and sage. Toss the gnocchi in the oil until they’re evenly coated.

6. Add the cubes of Fontina cheese to the skillet and continue to cook until the cheese is melted and bubbly.

7. Serve the gnocchi hot, garnished with the crispy sage leaves.

This recipe is versatile and can be adapted to suit your tastes. Try adding other herbs, such as thyme or rosemary, for an extra layer of flavor. You could also swap out the Fontina cheese for another type of cheese, such as Gouda or cheddar.

Buckwheat gnocchi with Fontina cheese is a hearty and satisfying meal that’s perfect for a cozy night in. It’s also a great way to introduce more nutrient-rich foods into your diet. Try this recipe and discover a new favorite dish!

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