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