Gnocchi with cicorino and Emmentaler AOP

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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


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»
Bildschirmfoto 2022-03-23 um 11.47.57
«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
Spelt bread rolls with Emmentaler AOP in a pumpkin seed crust
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Cucumber and radish salad in apple dressing
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