Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 800 g | potato gnocchi |
| 150 g | strakì Sterilgarda |
| 100 g | grated Parmesan cheese |
| 250 mL | Cooking Cream Sterilgarda |
| q.b. | butter |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Prepare the potato gnocchi, if you decide to make them at home, following the basic recipe. Or use pre-made potato gnocchi.
- Cook the potato gnocchi in boiling, lightly salted water and drain as they rise to the surface, scooping them out with a slotted spoon.
- Add the Strakì Sterilgarda and grated Parmigiano Reggiano. Add the pepper and mix gently.
- Arrange the gnocchi in a previously buttered baking dish and cover everything with Sterilgarda Cooking Cream, drizzled over the top.
- Preheat the oven to 200 degrees and brown the gnocchi with the cream cheese until golden brown.
- Serve as desired.
Pour the Ricotta Sterilgarda and the beaten eggs into a bowl, mix, then add salt and black pepper. Add the turmeric, the grated Grana Padano DOP and the ...
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