SAUTEED GNOCCHI WITH CHEESE AND TRUFFLE
An innovative take on a classic dish
from when the gnocchi rise to the surface of a pan of boiling water
With cheese and truffle
dried potato flakes
“0” type white flour
large (or 3 small) eggs
Sea or rock salt
Place the potato flakes and the contents of the packet of Frittatù Distinctively Delicious in a large bowl and mix thoroughly.
Slowly pour in the lukewarm water and use your free hand to start making a dough.
When the ingredients start to combine, make a well in the middle and add the eggs and flour.
Carry on mixing the dough and then transfer it to a floured work surface. Knead briefly but briskly.
Once you have a soft, compact ball of dough, wrap it in cling film and leave it to rest at room temperature for 30 min.
After the dough has rested, flour your work surface again and cut the dough into more or less equal pieces.
Shape each piece into a sausage which will then be cut into smaller pieces to form the gnocchi.
Finally, cook the gnocchi in salted boiling water for a few minutes and then sauté them in a frying pan.
Our chef recommends serving the gnocchi over a light Parmigiano Reggiano and fresh truffle fondue.