Recipe

First course

Potato Gnocchi

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

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 8
  • Recipe cuisine Italian
Preparation

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).

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.

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