Ingredients Gnocchi
for 6 persons
| 1kg | Piedmont red potatoes (other soft boiled potatoes are also possible) |
| 200 g | white flour |
| 2 | egg yokes |
| little | salt and pepper |
Preparation Gnocchi
Cook the potatoes in their skins in salted water, drain well and peel while still hot.
Mash the peeled potatoes with a passevite and when mashed mix well with flour, egg yokes, salt and pepper. The gnocchi can be shaped and cooked in simmering salt water until they rise to the surface.
Ingredients Fondue
for 6 persons
| 300g | Fontina (raclette cheese also possible) |
| 50g | whole milk |
| 2 | egg yokes |
Preparation Fondue
Cut the Fontina cheese into cubes and allow to dissolve in cold milk for two hours. Then melt in the water bath while stirring constantly until creamy. Mix in the egg yokes while stirring constantly.
Ingredients Spinach
for 6 persons
| 200g | spinach |
| 100g | hazelnuts (from the Piedmont if possible) |
| little | salt and pepper |
Preparation Spinach
Steam the washed spinach with olive oil, salt and pepper
Arrange
Arrange the spinach bed on the plate, place the melted cheese on top of the gnocchi, and garnish with the chopped hazelnuts.
Buon appetito!!!
Wine recommendation
Merlot de Sierre Sélection Swiss Food Festival 2014
Domaine de la Colline de Daval / Sierre
Merlot
Sierre
Tips for the hotel Riffelalp Resort
The Riffelalp Resort 2222m is located 2,222 m above sea level on a sunny high plateau at the edge of a stone pine forest. Ski-in and ski-out. In summer, the highest tramway in Europe runs between the Riffelalp tramway station and the hotel. In winter, the Mark Twain Lounge offers an original range of dishes with the best view of the Matterhorn. The Matterhorn pizza in the Al Bosco is among the classics and the Valais cellar serves raclette over an open fire in the evenings.
