INGREDIENTS FOR 4 PEOPLE
fresh White Truffle 40 g
ricotta cheese 600 g;
potato starch 120g,
grated parmesan 150 g;
egg yolks 4;
fresh cream 200 g;
White Truffle Butter Specialty
salt; pepper;
PREPARATION
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 slice White Truffle on top.
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ENG 
ITA