RICOTTA CHEESE GNOCCHI WITH PARMESAN EGGNOG AND FRESH WHITE TRUFFLE

Mix sifted ricotta cheese with potato starch, parmesan 50g, salt and pepper. Use a pastry bag or 2 spoons to give shape to gnocchi. Cook them in boiling salted water for a few minutes. For the eggnog, heat 200 g of cream and add 4 egg yolks mixed with 100 g of parmesan. Boil the mixture and blend it. Spread the sauce and place gnocchi on a serving dish. And finally, thinly sliceWhite Truffle on top.