Truffle Gnocchi

Ingredients: Potato puree 70% (water, dehydrated potato flakes, emulsifiers: mono and diglycerides of fatty acids, natural flavours), soft wheat flour type "00", summer truffle (Tuber aestivum Vittad) 2%, potato starch, rice flour, salt, spices, acidity regulator: lactic acid, preservative: potassium sorbate.

Storage: Store at room temperature shelter from light and heat source.

Directions: Cook in plenty of boiling salted water for 5 minutes and season to taste.

Product shelf life: 12 months

Nutritional values per 100g:

• Energy value: 151 kcal
• Fat: 31.26 g (of which saturated fatty acids 0.20 g)
• Carbohydrates: 32 g (of which sugars 10.10 g)
• Protein: 5.70 g
• Salt: 1.50 g

Truffle Gnocchi with Parmesan, Sage and Truffle Sauce

Ingredients for 2 people:

• 250 g of truffle gnocchi
• 50 g of truffle sauce with 3% summer truffle
• 20 g of parmesan cheese
• 30 g of butter
• 1 sage leaf
• Salt to taste

Procedure:

1. Lightly heat the truffle sauce in a pan with a little cooking water and the butter.
2. Cook the truffle gnocchi in plenty of boiling salted water.
3. Once cooked, drain them and toss them in the sauce, tossing them lightly with the parmesan and sage.
4. Plate hot and serve immediately.

Advice:

For an even more intense flavour, add a few flakes of fresh truffle before serving.

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