An innovative take on a classic dish


2 people


Preparation time:

15 min.

Cooking time:

3 min.
from when the gnocchi rise to the surface of a pan of boiling water


1 packet

Distinctively delicious
With cheese and truffle

220 g

dried potato flakes

40 gr

“0” type white flour


large (or 3 small) eggs

450 g


to taste

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.

Chef’s tip

Our chef recommends serving the gnocchi over a light Parmigiano Reggiano and fresh truffle fondue.