Let’s prepare the fondue: heat the milk in a saucepan, add the Leonardi IGOR Dolce Gran Riserva Gorgonzola and melt over low heat. Sauté the fresh spinach with extra virgin olive oil and a clove of garlic. Brown the sausage in a pan, add the finely chopped leek and let it wilt. In a blender, blend the spinach, eggs, nutmeg, salt, and flour until you obtain a soft but firm consistency. The amount of flour needed may vary depending on the amount of water released by the spinach; if it is too firm, add a little water. We form the spaetzle directly in the pot of boiling salted water. Add the fondue to the pan and drain the spaetzle directly into it, then stir in a little of the cooking water if necessary. We plate and add some crumbled walnut kernels.

For 4 people

FOR THE DOUGH
• 500g of fresh spinach
• 280g of 00 flour
• Two eggs
• A clove of garlic
• Salt to taste
• Nutmeg to taste
• EVO oil to taste

FOR THE FONDUE
• 220g of gorgonzola Dolce Gran Riserva Leonardi IGOR
• 50ml of milk
• 250g of sausage
• A leek
• 50g of walnuts