Gnocchi with truffle, cheese fondue and toasted hazelnuts
Leonardo Pellacani
Menù Ingredients
1,2 kg. Gnocchi di patate - Potato Gnocchi - RD1
150 g. Crema di funghi prataioli al tartufo - Button mushrooms and truffle paste - E50K
150 g. Crema di funghi prataioli al tartufo - Button mushrooms and truffle paste - E50K
60 g. Crema ai formaggi - 5 Cheeses Sauce - EF1
q.s. Toasted hazelnuts
q.s. Milk
Serve 6
Cook the gnocchi in boiling salted water. Meanwhile, pour the milk, cheese cream and truffle cream into a pan and warm it up at medium heat. Add the cooked gnocchi and toss them. Garnish with the cheese fondue and toasted hazelnuts.
