Couliflower gnocchi with Parmesan cream and breadcrumbs
A balanced and rich dish for those who love tasty meals
- Couliflower gnocchi : 400 gr
- Butter: 50 gr
- Parmesan cheese: 100 gr
- Old bread: 70 gr
- Water: 100 ml
- Fresh cream, extra virgin olive oil: to taste
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 Argenti.