The purple potato gnocchi with porcini mushroom and truffle cream are a very simple dish, tasty and quick to prepare. Ideal for important occasions able to impress your guests. The cream with porcini mushrooms and truffles and the summer truffle slices go perfectly with this dish!
Ingredients for 4 people:
-600 grams of handmade purple potato dumplings
-45 grams of cream with porcini mushrooms and truffles of Bernardini Tartufi
–summer truffle slices by Bernardini Tartufi
-1 tablespoon of white truffle oil from Bernardini Tartufi
-salt and pepper q.b
-a know of butter
-Grana Padano cheese
Procedure:
- Pour and cook the purple potato dumplings in plenty of salted and boiling water.
- Once they surface, drain the gnocchi and pour into a pan.
- Add the cream to the porcini mushrooms and truffle and stir together with a little cooking water, Grana Padano cheese and a knob of butter.
- Transfer the gnocchi with the sauce to a serving dish and garnish with thin slices of truffle or a drizzle of oil flavored with truffle.
- Serve hot and enjoy this delicious combination of potato dumplings with a rich sauce with porcini mushrooms and truffles! Enjoy your meal!