Potato Gnocchi with Black Truffle
Ingredients for 4 servings
- 1 kg of potatoes
- 250 g of white plain flour
- 4 tablespoons of “La Perla Nera Inaudi” cream
- 200 ml of crème fraîche
Boil the potatoes without peeling them. Once cooked, peel them and smash them with the potato-masher. Add flour, salt and knead.
Create long rolls of dough (approximately 2cm of diameter) and cut them into small pieces. Give the dough pieces the typical shape of Gnocchi by passing them on the indent of a fork.
Mix the “La Perla Nera” cream with the crème fraîche in a pan, amalgamate and heat up.
Boi the Gnocchi in a pot and, once they surface, drain them. Saute the Gnocchi in a pan with the truffle flavoured sauce and serve immediately.