Ingredients
- 500gr Baby Gnocchi
- 250 gr Fondue Cheese (Gorgonzola or Fontina)
- 200gr Cream
- Truffle Oil
- Whole Black Truffle
- Fresh Thyme
Preparation of the recipe
1
Warm up the cream in a pot and add the cheese for fondue with a spring of thyme.
2
Cook slowly until the cheese is completely melted and you have obtained the desired texture. Remove the spring of thyme.
3
Cook the baby gnocchi in boiling salted water. In 3-4 minutes, they will come to the surface and will be ready.
4
Pour the gnocchi in the pot with the fondue, add some grated Parmigiano Reggiano and blend delicately the ingredients.
5
Serve the gnocchi in a dish, shave the truffle and a drizzle of truffle oil as final touch.
