Discover polenta gnocchi with creamy fontina sauce from Aosta | Pasta Grannies

Here a dish for you to try if there's frost or snow on the ground. Butter and cream enriched polenta, turned into gnocchi, coated in a creamy, garlicky fontina sauce. The fontina is nutty and savoury and comes from Azienda Quinson (check out their website: www.quinson.it) one of the few cheese producers in the Aosta Valley who only use milk from their own cows.
Renata and Clara's recipe is:
for the polenta:
600g wholemeal triticale flour (or use a 50/50 mix of stone ground rye and wheat flours - you could also experiment and add buckwheat)
1.3 litres of milk cream (mix 300g of single cream with a litre of whole milk)
120g butter
a lot of nutmeg (a third of a nut), some freshly ground black pepper
half a teaspoon of salt
For the fontina cheese sauce
2 garlic cloves (these are optional)
100g fontina cheese per person (the above polenta is for 6-8 people, so 800g, but adjust)
enough milk cream to make a sauce; start with 400ml

[@HopeLaFleur1975]

I need to live here...after our grandparents coming to Canada it's time that our generation move back to our country of origin...just delicious 😘😘😘😘

[@aris1956]

I think it is more than fair now for the new generation to make the journey backwards. 👍 😊 PS: The roots can never be forgotten !

[@HopeLaFleur1975]

@@aris1956 agreed!

[@melaniefisher8823]

I say it every upload, and I mean it with my whole heart, this is my FAVORITE series!!

[@pastagrannies]

Thank you, Melanie! best wishes, Vicky

[@dianagaze6343]

The cheese sauce is to die for 🤤

[@je2576]

Just an amazing anthology of regional cooking that will be treasured for centuries to come when such traditions would otherwise be lost. Thank you as always.

[@Romafood]

un piatto assolutamente meraviglioso👏👏

[@martyrose]

This is absolutely to die for. It simply made me weak in the knees just watching. This has to be one of the most divine things ever. Luscious. Luscious. Luscious. Thanks again Vicky & Crew for finding all these hidden gems. You're preserving history.❤❤❤

[@pastagrannies]

I'm glad you enjoyed the episode Marty! 🙂🌺 best wishes, Vicky

[@martyrose]

@@pastagrannies I enjoy all your episodes Vicky! You and your crew do a fantastic job finding all these hidden gems. It's also so nice that you're preserving history! 💜💚 ❤️

[@scottamori3188]

Back to the mountains and cheese! Another glorious episode and it never ceases to amaze me (truly staggering) variations of cuisine from one end of Italy to the other. He one constant is the dedication and skill each of these ladies show regardless of the dish. With that said, gnocchi and fontina is almost too much for me to absorb in one episode. Terrific video and as always, God bless these ladies!

[@pastagrannies]

hi Scott, you can tell that Italy is a fairly new country from its cuisines! best wishes, Vicky

[@robertsterner2145]

How delicious does that look? I think I'd be eating that fontina-cream mixture by the spoonful, too! One really gets a sense of the ways Italian and French culinary traditions mix in this video. And their stove was very handsome, too.

[@joesweeney6262]

Truly amazing. A recipe a technique that is clearly steeped in history.

[@johnkovalicky3389]

All I can say is that looks like heaven !!

[@IlTestaRotta]

I had so much memories from Morgex and Valle d'Aosta...lovely place, lovely people. Miss everything from there so much!

[@pastagrannies]

hi Alberto, yes it's very beautiful part of the world, best wishes, Vicky

[@VerhoevenSimon]

That dish looks delicious, and I love the rustic look of that kitchen.

[@christineb8148]

When I was a cheesemonger, Fontina Val D'Aosta was one of my favorites to take home. It makes the best grilled cheese (with a little smoked speck)!

[@j3annie1963]

My Goodness, they look so satisfying! I have never had freshly milled flour, but I can very much believe that the taste is much much better. Thank you Pasta Grannies for another great video!

[@pastagrannies]

hi Jean, freshly milled wheat has a wonderful nutty sweet taste 🌺😊 best wishes, Vicky

[@carlaquartiroli6820]

That gnocchi dish looks absolutely delicious - wanted to reach in & grab a plate! Interesting how they use wheat & rye flour to make them.

[@David-ji7qh]

I used this cream, garlic & Fontina sauce yesterday to make a tetrazzini with leftover chicken. Superb! Much better than a bechamel based cheese sauce!

[@pastagrannies]

hi David, I'm glad you liked it! best wishes, Vicky

[@remconet]

Fontina is one of my favorite cheeses, especially on heated sandwiches.

[@artycrafty9209]

Brrrrrrrr the only thing to eat for a warm up when up the mountains. Can you imagine having that ultra fresh dairy produce on hand regularly, ooooh I can feel my arteries clogging now, but they seem to be doing very well on it. Fontina is a wonderful melting cheese, eat your heart out France you are not the only ones! thank you to everyone for this insight, I just love those utensils! Ramon.

[@pastagrannies]

hi Ramon, I like the saying 'a little bit of what you fancy, does you good' so no guilt tripping for me about some luscious gorgeous cheese sauce! 🤣 best wishes, Vicky

[@artycrafty9209]

@@pastagrannies Exactly my motto too!

[@sylviege7534]

I am so happy to watch this video ! 😁 i went a few times to Aosta. The town is beautiful with its archeological monuments. And i love the local food. Apart from Fontina, don't forget to mention rhododendron honey ! ❤

[@axion8788]

Oh my! And as Vicky perfectly describes the sauce on the spoon: "mmmm, mmm, mmm, mmm, mmmm"!😊

[@ltfood186]

They look so tempting I really want to try them

[@SatinSkies2011]

LOVE, LOVE, LOVE💕💕💕💕💕

[@antoninotroisi6585]

Very good channel for pasta lovers like me, thank you ❤👍

[@dpcaw]

Am I the only one who likes it so much when Vicky is the taste tester? lol

[@pastagrannies]

Thanks Danio! 🌺😊 best wishes, Vicky

[@robbied9239]

Looks absolutely delicious! What an interesting technique of cooking the dough before making the gnocchi, and then boiling it again to finish off the process.

[@cathyggill]

They look delicious!

[@lgrillo]

Did you see how that lady kept right on cutting the cheese by hand with a knife while she was chatting away and didn’t even glance at what she was doing? I’d have chopped a few fingers off! What a pro!

[@brucetidwell7715]

That's what 60-70 years of practice gets you.

[@salishseaquest7952]

Vicky, I would have been right beside you, dipping my spoon in that luscious sauce. It looked incredible. The triticale gnocchi must have been the perfect foil. Oh, to have a taste of that on a cold winter's day!

[@pastagrannies]

Head for the Aosta valley! Actually here in Italy we've got a cold week ahead of us, so no need to head anywhere. 🌺😊 best wishes, Vicky

[@becontent176]

yummy yummy yummy

[@chrisicu4236]

Italian Mac & Cheese - looks delicious!

[@sharendonnelly7770]

Triticale gnocchi? When I read polenta gnocchi, I assumed, wrongly, that it was from corn. Am familiar with triticale, so now want to try making this! Lovely video, and love this channel.

[@pastagrannies]

hi Sharen, yes gnocchi can be made with several different ingredients. best wishes, Vicky

[@theresamimnaugh1190]

❤This dish looks amazing! Cheesy goodness along with those gorgeous gnocchi ❣️

[@DBurgg]

Excellent as always! But....can we explore the kitchen a bit more? I love the large wooden cupboard on the wall. 👍🏻👍🏻

[@pastagrannies]

It's Lorenzo's entertaining kitchen cum dining room - that had quite a lot of stuff temporarily parked on the table. So we kept our cameras tight! best wishes, Vicky

[@babyjean4472]

Looks really yummmmmmmy

[@aris1956]

6:40. Now I would put a good grind of fresh pepper there and it would be a dinner from heaven for me ! 😋❤️

[@wrathford]

ok I NEED to make this!

[@scharrenbroich3]

Wow - the dialect/accent is so different!

[@Getpojke]

Wow that sounds rich. Terrible for the waistline but great for the soul. Do they ever pop it under the grill/broiler to allow it to gratinate? My tummy is rumbling after watching that. Brilliant as always, thank you.

[@pastagrannies]

hi James, I've never seen a grill being used in the home? And quite often I notice the oven is being used as another cupboard. Obv not those who like to make lasagna, but most cooking is on the hob? best wishes, Vicky

[@kathleenwoller1530]

My grandpa use to make the long sticks or as we called them polenta paddles. Trust me, they were a multi purpose paddle!! Lol

[@MrsBrit1]

It's not the prettiest, fanciest dish, but I'll bet it tastes amazing!

[@danileevarner234]

Amazingly delicious!

[@judithlehman6533]

A favorite entertainment of mine is to compare what the grannies are making (traditional) with what the dish turned into when it influenced other dishes (foreign). This seems so beautifully mac-and-cheesy in the serving bowl. I love Pasta Grannies.

[@Rainalias]

Wow. Delicious!!

[@albatrosone]

Great recipe!!! Wish I could find those ingredients here 😢😂😂

[@Juantjw]

Cheese fondue sauce 😊

[@sih1095]

Wonderful. Oh that cheese sauce. 😍

[@moragcowan653]

Would love this dish.💜

[@avalon449]

Long nap rafter eating that……..

[@davisd_ambly4067]

I just died and went to heaven.

[@1ACL]

Ikr? Can you imagine what might happen if you actually ate it? Omg. I'm dying.

[@sigridmecklinger110]

Boa, das sieht lecker aus😍😍😍😍

[@davidbattendier22]

Looks delicius😋

[@ThermiMarry]

Buonissimo

[@ASoulsHeartbeat]

Oh yum, I’m with you just give me a spoon for the sauce. Looks so good. Do they take the rind off the cheese? I couldn’t tell. Patti

[@pastagrannies]

hi Patti, yes the rind is removed. Yes, the sauce would be good on lots of things, even toast! best wishes, Vicky

[@zingaradigiorno7775]

She must have hands of steel. That polenta is smoking hot.

[@brucetidwell7715]

Delicious! Any recommendation for an American flour that would work? It would not be the same as this at all, but I'm thinking that you could make gnocchi using very thick Cream of Wheat.

[@catherinegalley8965]

You should have no problem finding triticale flour in the United States. Just google it.

[@brucetidwell7715]

@@catherinegalley8965 Thanks!

[@elisaastorino2881]

You can find triticale here, although it isn't easy. I think Bob's Red Mill has it.

[@pastagrannies]

hi Bruce, perhaps Hayden Flour Mills in Arizona can advise you? best wishes, Vicky

[@brucetidwell7715]

@@pastagrannies Thank you for the suggestion! I love your channel! All of the ladies are so wonderful.

[@josiemorgan5401]

🤗💐

[@mrdasilver]

It's so interesting how both Renata and Clara pronounce their "r" like the French r as opposed to the trilled Italian r. But I suppose it makes sense since they live so close to the French border.

[@pastagrannies]

yes - languages and recipes aren't bothered by borders! best wishes, Vicky

[@joniangelsrreal6262]

👁👁 7:02

[@purplestarowl89]

🥰🥰😍😋😋😋😋😋😋😋😋💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓😻😻😻😻😻😻💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💞💞💞💞💞💞💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💞💞💞💓💖💖💖💖💖💖💖💖💖💖💖🥘🥘🥘🥘🥘🥘🥘🥘🥘🥘🥘🥘🍲🍲🍲🍲🍲🍲🍲

[@mbf211]

I just learned that polenta doesn't have to be made from cornmeal!

[@crisidelm]

The word "polenta" predates the arrival of corn from the New World by centuries; in fact, you can make it with a lot of different grains.

[@rahelwachter1283]

Der Käse und auch das Gericht sehen sehr sehr lecker aus, aber mir tun die angebundenen Kühe sehr leid. Diese Art von Kuhhaltung sollte verboten werden....

[@pastagrannies]

hi Rahel, Die Kühe sind freilaufend, sobald das Wetter es zulässt. Ihre Schwänze sind zusammengebunden, damit ihre Exkremente während der Nahrungsaufnahme in die Rinne fallen. And in case the google translation isn't good, here is my comment in English: The cows are free range as soon as the weather allows it. Their tails are tied to help their excrement drop to the gutter while they feed. best wishes, Vicky

[@DerAdler82]

@@pastagrannies Oh gosh, for a moment I thought you had also learned to speak German 😅and maybe you were about to start a new KZbin channel: Sauerkraut grannies 😝 haha

[@rahelwachter1283]

@@pastagrannies Da bin ich aber sehr froh, vielen Dank für die Rückmeldung. 🙂