Start with the Parmesan cheese cream. In a saucepan cook the fresh cream over a low heat and then add the grated Parmesan cheese. Stir gently for 10 minutes and then mix in a blender. To make the breadcrumbs simply mix some old bread in the blender and then heat in a pan with some extra virgin olive oil until crunchy.


In a non-stick pan melt the butter, add 100 ml of water and let it boil. Pour in the mamma emma potato gnocchi with couliflower and gently stir for 2 minutes. Place in a plate and decorate with the breadcrumbs.

Thanks to chef Alessandro.