{"id":11622,"date":"2025-08-11T21:25:07","date_gmt":"2025-08-11T19:25:07","guid":{"rendered":"https:\/\/stefaniacorrado.net\/gnocchi-with-curdled-milk-hazelnut-sauce-bacon-and-puntarelle\/"},"modified":"2025-08-11T21:25:07","modified_gmt":"2025-08-11T19:25:07","slug":"gnocchi-with-curdled-milk-hazelnut-sauce-bacon-and-puntarelle","status":"publish","type":"post","link":"https:\/\/stefaniacorrado.net\/en\/gnocchi-with-curdled-milk-hazelnut-sauce-bacon-and-puntarelle\/","title":{"rendered":"Gnocchi with curdled milk, hazelnut sauce, bacon and puntarelle"},"content":{"rendered":"

A recipe created for Hazelnut Day<\/strong> and to celebrate one of the iconic ingredients of our region: the Italian hazelnut<\/em> , in this case the Piedmont PGI variety. The dish combines the softness of gnocchi with curdled milk, the character of the hazelnut sauce, the crunchiness of bacon, and the bitter freshness of puntarelle. An unusual combination, balanced and profound in its contrasts. <\/p>\n

Ingredients (for 4 people):<\/em><\/h3>\n

For the curdled milk gnocchi:<\/strong><\/p>\n

    \n
  • \n

    250 g of fresh ricotta<\/p>\n<\/li>\n

  • \n

    25 g of 00 flour<\/p>\n<\/li>\n

  • \n

    1 whole egg<\/p>\n<\/li>\n

  • \n

    10 cl of extra virgin olive oil<\/p>\n<\/li>\n

  • \n

    Salt and pepper to taste<\/p>\n<\/li>\n<\/ul>\n

    For the hazelnut sauce:<\/strong><\/p>\n

      \n
    • \n

      100 ml of whole milk<\/p>\n<\/li>\n

    • \n

      2 g of cornstarch (maizena)<\/p>\n<\/li>\n

    • \n

      15 g of Piedmont PGI hazelnut puree<\/p>\n<\/li>\n

    • \n

      1 pinch of sugar<\/p>\n<\/li>\n

    • \n

      Salt to taste<\/p>\n<\/li>\n<\/ul>\n

      To accompany:<\/strong><\/p>\n

        \n
      • \n

        100g thinly sliced bacon or pancetta<\/p>\n<\/li>\n

      • \n

        4 chicory leaves<\/p>\n<\/li>\n

      • \n

        Extra virgin olive oil<\/p>\n<\/li>\n

      • \n

        Salt and pepper to taste<\/p>\n<\/li>\n<\/ul>\n

        \n

        Procedure:<\/em><\/h3>\n

        For the curdled milk gnocchi<\/strong>
        Blend all the ingredients until smooth and creamy. Bring a pot of salted water to a boil, then form quenelles using two spoons (or use a piping bag with a clean edge) and drop them into the water. The gnocchi are ready when they float to the surface. Immediately cool them in ice water, then transfer them to a lightly oiled baking sheet. <\/p>\n

        For the hazelnut sauce<\/strong>
        Bring the milk to a boil, add the cornstarch, previously dissolved in a little water, and the hazelnut puree. Add a pinch of salt and sugar, and blend until smooth. Keep warm. <\/p>\n

        For the bacon<\/strong>
        Arrange the slices in a nonstick pan and cook them without adding any fat until crispy. Drain on paper towels. <\/p>\n

        For the puntarelle<\/strong>
        Clean them and cut them lengthwise into quarters. Season with extra virgin olive oil, salt, and pepper. <\/p>\n

        Plate finishing<\/strong>
        Briefly saut\u00e9 the gnocchi in a pan with a knob of butter. Pour the hazelnut sauce over the bottom of the dish, arrange the gnocchi on top, and garnish with the raw puntarelle and crispy bacon slices. <\/p>\n

        \n

        A signature dish designed to showcase Italy’s finest ingredients in a creative way: Piedmont PGI hazelnuts, the authentic flavor of seasonal puntarelle, and a play of contrasts that makes this recipe unique. Perfect for surprising and elegantly showcasing the region. <\/p>\n

        Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

        A creative recipe with curdled milk gnocchi, PGI Piedmont hazelnut sauce, fresh puntarelle, and crispy bacon. A tribute to the Italian hazelnut in celebration of Hazelnut Day on the 15th. <\/p>\n","protected":false},"author":1,"featured_media":11508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[546],"tags":[547,396],"class_list":["post-11622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-recipes","tag-stefania-corrado-en"],"yoast_head":"\nCurdled milk gnocchi, hazelnut sauce, chicory, and crispy bacon | Recipes | Stefaniacorrado.net<\/title>\n<meta name=\"description\" content=\"A creative recipe with curdled milk gnocchi, PGI Piedmont hazelnut sauce, fresh puntarelle, and crispy bacon. 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