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