Ricotta Gnocchi “al Callianino”
A first course which represents a technical evolution of classic traditional gnocchi maintaining the typical taste.
Ricotta gnocchi “al Callianino”
The combination with truffles makes this dish special and delicious. We recommend pairing it with a fresh Soave D.O.C.
For Parmigiano mousse
Insert the ingredients into a stand mixer create a smooth and homogeneous dough.
Fill the silicone moulds with a sac-a-poche.
Cook in a steam oven at 100°C for 13 minutes.
Transfer gnocchi to a deep dish.
Cover with the Parmigiano mousse and finish with the sliced truffle.