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Potatoes gnocchi with Parmigiano Reggiano cream - 36 months ripened Parmigiano Reggiano

Potatoes gnocchi are a great solution for a tasty first course that mixes the Chinese tradition of dumplings with the creaminess and intense taste of Parmigiano Reggiano.

Ingredients for 4 persons

150 grated Parmigiano Reggiano

50 g of butter

125 g of flour 00

500 g of potatoes

250 ml of cream

An egg

As needed of black pepper


Boil and mash the potatoes, add the flour, the egg and work on them until reaching a homogeneous and substantial dough.

Mould its portions to obtain the gnocchi desired shape.

Melt in a pan the butter and add 100g of Parmigiano together with the cream.

Cook for 5 minutes and then add the boiled gnocchi, mix the whole with the remained grated Parmigiano and add some black pepper.

Serve hot.

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