Frittata with gnocchi and dolcelatte cheese
4 servings
20 minutes
Frittata with gnocchi and dolcelatte cheese is a refined dish of Italian cuisine that combines tender gnocchi and the creamy texture of blue cheese. Frittata, known as the Italian omelet, originates from the southern regions of Italy where eggs were traditionally mixed with various ingredients. In this recipe, the airy egg mixture blends with soft gnocchi and tangy dolcelatte cheese, creating a harmony of flavors. The light sharpness of green onions and black pepper enhances the depth of the cheese flavor, while the golden crust formed under the grill adds an appetizing texture to the dish. It is recommended to serve frittata with a refreshing salad and juicy tomatoes, adding lightness and freshness to the dish. An ideal option for a cozy family dinner or festive table where every bite brings pleasure.
1
Boil the gnocchi in a large pot of boiling water.
2
Meanwhile, in a large bowl, mix the eggs, finely chopped green onions, and black pepper - resist the temptation to add salt, as the cheese is quite salty.
- Spring onion: 1 bunch
- Chicken egg: 6 pieces
- Ground black pepper: to taste
3
Carefully drain the gnocchi and gently mix with beaten eggs and diced cheese. The cheese should be moldy (like dolcelatte).
- Cheese: 150 g
4
Heat oil in a non-stick pan with a diameter of 23 cm. Pour the egg mixture into the pan and cook on the lowest heat for 6-7 minutes until the egg sets.
- Olive oil: 1 tablespoon
5
Preheat the grill. Place under the grill until the frittata is golden. Carefully remove the frittata from the pan — it may stick at the bottom where the cheese melted — and transfer to a board. Cut into wedges and serve with a green salad and tomatoes.
- Green salad leaves: 1 bunch
- Tomatoes: 2 pieces
