Gnocchi with cicorino and Emmentaler AOP

  • 25 minutes
  • Recipe iconsimple
  • Recipe icon
  • Recipe icon
  • lactose-free, 
  • vegetarian

Ingredients for 4 Portions

175 g strong Emmentaler AOP
50 g walnuts
½ bunch marjoram
400 g red Italian chicory
75 g dried apricots
1 onion
1 kg fresh potato gnocchi
2 tbsp olive oil
3 tbsp good quality aceto balsamico
Salt, pepper

Star of the dish
Emmentaler AOP Extra

Cut the Emmentaler AOP in thin slices. Roughly chop the walnuts. Remove the marjoram leaves from the stalk. Cut the chicory in wide strips. Cut the apricots and onions in thin strips.

Leave the gnocchi to simmer in salted water for 2-3 minutes. Drain. Keep the gnocchi warm.

Heat the oil in a large frying pan. Fry the onions. Add the chicory, apricots and walnuts, fry for 2-3 minutes, turning from time to time, until the chicory wilts. Pour on the aceto balsamico, season with salt and pepper. Add the gnocchi and marjoram and combine everything well together. Place the cheese slices on top and serve.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


Stuffed courgettes with tomatoes

  • 60 minutes
  • Recipe iconsimple
  • Recipe icon
  • Recipe icon
  • gluten-free, 
  • lactose-free

Emmentaler Potato & Onion Wähe

  • 55 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian

Tomatoes stuffed with rice and Emmentaler AOP

  • 30 minutes
  • Recipe iconsimple
  • Recipe icon
  • Recipe icon
  • gluten-free, 
  • vegetarian


Was möchten Sie finden?



What do you want to find?

Quick access