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
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.