Receipt of the Day:
GNOCHI SBATUI O SMALZAI CON TARTUFO DELLA LESSINIA

Ingredients

Serves 4

150 g fresh Ricotta Cheese
100 g fresh cream
100 g hot water (90°C)
50 g whole egg
2 g salt
200 g fine-ground flour
30 g grated Scorsone truffle
60 g butter
30 g smoked Ricotta Cheese
20 g grated Parmesan Cheese
10 g Thinly sliced Scorsone truffle

 

Receipt

Method:
1) Dilute the Ricotta with the water, the cream and the egg
2) Add salt to the mixture and fold in the sifted flour
3) Beat the mixture with a wooden spoon for 10 minutes until thick and creamy
4) Fill a piping -bag using a wide , straight nozzle
5) Hold the piping-bag directly over a pot of boiling water and squeeze the mixture out of the bag to form gnocchi
6) Cook the gnocchi for 5 to 6 minutes
7) Brown the truffle in the butter
8) Add the gnocchi and toss with the cheeses
To serve:
1) Serve the gnocchi in the cheese wafer
2) Garnish with truffle slices
3) Sprinkle with a little smoked Ricotta