Ingredients
300 g Fresh Ricotta
100 g Grana Padano Grated Cheese “Cascine Emiliane”
100 g truffle, flaked
60 g superfine white flour
50 g truffle, grated
1 egg
butter
How to prepare:
Make sure the Fresh Ricotta is dry and add to the flour, egg and 50 g of grated truffle. Mix together well and form the dough into gnocchi using 2 desert spoons. Cook in boiling salted water for 3-4 minutes, drain, then toss in the melted butter and Grana Padano Grated Cheese “Cascine Emiliane”. Serve hot and garnish with the flaked truffle.
