Potato chicche with salmon

chef

Monica Copetti

Other Ingredients

200 ml. Heavy Cream

q.s. Prezzemolo

q.s. Salt & Pepper

Serve 6

Cook the potato chicche in boiling salted water. Meanwhile, pour the salmon sauce into a pan and add a drop of fresh cream. Heat the sauce and adjust the seasoning if necessary. Drain the potato chicche and toss them into the prepared sauce until the it has been absorbed from the gnocchi. Serve with chopped fresh parsley.