Pumpkin gnocchi with taleggio fondue and black truffle
A warm and creamy dish perfect for autumn season
- Pumpkin gnocchi: 400 gr
- Taleggio cheese: 100 gr
- Fresh cream: 100 ml
- Black truffle grains: 50 gr
- Water: 100 ml
- Butter: 50 gr
This first course will surely make your mouth water. Start with the taleggio fondue: in a small deep saucepan warm over a low heat the fresh cream, add the taleggio cheese cut into cubes and melt for around 10-15 minutes until cheese melts. Afterwards, using a specific grater, make the black truffle grains and set aside.
In a non-stick pan melt the butter with some black truffle grains, add half glass of water and let it boil. Now pour in the mamma emma pumpkin gnocchi and gently mix for 3 minutes. Serve the gnocchi with the taleggio fondue and the black truffle.
Thanks to chef Alessandro.