#Recipe: Flaxseed Potato Gnocchi with Radicchio Tardivo

Flaxseed Potato Gnocchi

with creamy Radicchio Tardivo sauce, Trentingrana fonduta & organic Kirnig mushrooms

A harmonious combination of earthy and nutty notes, Radicchio Tardivo braised with Teroldego wine and honey, paired with the elegance of a delicate Trentingrana fonduta. Refined with sautéed organic noble mushrooms from South Tyrol – powerful, pleasantly bitter and velvety at the same time.

Ingredients for 4 people

Potato Gnocchi

• 600 g floury potatoes
• 1 egg
• 100–200 g flour (as needed)
• 50 g ground flaxseeds
• Salt
• Nutmeg
• A little butter
• 2–3 sage leaves

Radicchio Tardivo Sauce

• 2 heads of Radicchio Tardivo
• 150 ml Teroldego (dark red wine)
• 1 tbsp honey
• 100 ml vegetable stock
• Salt, pepper

Trentingrana Fonduta

• 200 ml fresh cream
• 150 g grated Trentingrana
• 1 egg yolk

Mushrooms & Garnish

• 200 g organic Kirnig noble mushrooms
• 1 clove of garlic
• 1 small red onion
• 2 tbsp olive oil
• Chopped parsley
• Grated Trentingrana

Preparation

1. Gnocchi
   Peel the potatoes, cut into cubes and cook in lightly salted water. Drain and let them dry briefly. Press through a potato ricer and quickly knead with egg, flour, flaxseeds, salt and nutmeg. Shape into rolls (about 1 cm Ø) and cut into 2 cm pieces. If desired, roll over a fork to shape.
2. Radicchio Tardivo Cream
   Clean and roughly chop the radicchio, then sauté in olive oil. Deglaze with Teroldego and honey, let reduce, then add stock. Braise until tender, purée and strain. Season with salt and pepper.
3. Trentingrana Fonduta
   Heat the cream, add the grated Trentingrana and let melt. Remove from heat, let cool slightly and stir in the egg yolk. Keep warm.
4. Mushrooms
   Clean the mushrooms and slice them. Sauté in a pan with garlic, onion and olive oil. Season with salt and pepper, finish with chopped parsley.
5. Plating
   Cook the gnocchi in boiling salted water until they float to the surface. Drain and toss in butter with sage. On the plate, spread the radicchio sauce as a base, arrange the gnocchi on top, nap with fonduta, add the mushrooms and garnish with freshly grated Trentingrana.