- First courses
Gnocchi with truffle Caciotta walnut cream and fresh spring onion
A rich, comforting flavor that warms the heart
Gnocchi with truffle Caciotta walnut cream and fresh spring onion
200g Potatoes Gnocchi
100ml Milk
10g Flour 00
10g Butter
30g Caciotta al Tartufo Monti Trentini
q.b. Walnut
q.b. Table Salt
q.b. Course Salt
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Duration
20 minutes
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Difficulty
Easy
Let’s begin
Chop the truffle caciotta into cubes and set aside.
Bring a pot of water to a boil for the gnocchi. In a small saucepan, heat the milk until it just begins to boil. Meanwhile, melt the butter in another pan and whisk the flour to form a roux. Gradually add the hot milk to the roux and stir continuously over medium heat until smooth.
Add the chopped truffle caciotta to the sauce and continue stirring for a couple of minutes until the cheese is melted and fully incorporated. Whisk the sauce by hand or use an electric mixer until it’s smooth and creamy. Add coarse salt to the boiling water; cook the gnocchi until they float to the surface. Drain the gnocchi and mix them with the truffle cream. Gradually add a bit of the cooking water to adjust the sauce’s consistency.
Serve in a bowl and garnish with chopped walnuts.
Discover the protagonist
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Truffle Caciotta
Truffle Caciotta
Caciotta produced exclusively with italian cow’s milk from short supply chain, salt, black summer truffle and rennet.
Premium and fine cheese, produced with the addition of real pieces of black summer Italian truffle. The sweet taste of milk perfectly combines with the intense, aromatic taste of truffle.
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Aging
minimum 5 days
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Wheels
0,6 kg or 3 kg
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