Sorry, you need to enable JavaScript to visit this website.

Potato Gnocchi by Dario Ranza

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
40MIN
Cuisine

Ingredients

Squash: 0.1 kg, dry purée

Potatoes: 0.6 kg, purée steamed with skin on

Salt

Pepper

Nutmeg

Cheese: 0.05 kg, grana

Potato gnocchi and squash with raw egg, cheese fondue and truffle by Villa Principe Leopoldo's Chef Dario Ranza.

Method
01.

Generously butter rings measuring 7 cm in diameter. Fill with the purée and place 1 whole egg yolk in the middle of each.

Close over with the purée. Cover and steam for 9 minutes at 90° (allow 1 or 2 minutes more if the oven is very full).

02.

Set aside for 3 minutes. Unmould and pour a light Taleggio fondue over top. Add a little grated white truffle and garnish with squash chips.

Mix together the squash and potato purées, let cool and mix in 1 well-beaten egg white with a pinch of salt.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers