for the gnocchi
Soak the dried cep mushrooms in warm water for a few minutes, then squeeze the water out and chop finely. Wash the potatoes under running water, without peeling them, carefully removing all remains of soil. Boil in lightly salted water until soft and peel while still hot. Mash with a potato ricer, add the flour and the chopped mushrooms, season with salt and begin to knead on a lightly floured work surface: the dough must be very soft but not sticky. Form into logs approx. 1 cm in diameter and cut into pieces approx. 1.5 cm wide. Then roll each ball of gnocchi over the prongs of a lightly-floured fork, pressing gently with your thumb underneath as you go, to give them the typical gnocchi shape.

Cook immediately in plenty of salted boiling water: drain as soon as they rise to the surface and arrange directly on a serving dish, on top of the Taleggio PDO fondue.

for the Taleggio PDO fondue
Melt the butter in a small saucepan. Add the Taleggio PDO, cut into small pieces, and 50 ml of cream. Melt the cheese on a low heat, mixing gently with a wooden spoon. Gradually add the remaining cream, until you obtain the consistency of a fondue. Season with salt and pepper to taste.

Place a small ladleful of Taleggio PDO onto the bottom of each plate; add the drained gnocchi and pour the rest of the fondue on top. Dust with a generous handful of coarsely chopped toasted Piedmont Hazelnuts PGI and serve.