Potato Gnocchi

Potato Gnocchi

Potato Gnocchi

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

25 April, 2013
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Cuisine

serves for

8

total time

0 HR 27 MIN

ingredients

squash
0.1 kg, dry purée
Potatoes
0.6 kg, purée steamed with skin on
salt
Pepper
Nutmeg
Cheese
0.05 kg, grana

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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