Butter condiment with white truffle

Sheep ricotta 180 g

Pumpkin 200 g

Grated Parmigiano Reggiano 30 g

Starch 50 g

Pods as required

Fresh truffle



Mix ricotta, Parmigiano Reggiano, potato starch, salt and pepper. Model the gnocchi using 2 tablespoons and boil them in boiling salted water. Brown the shallot and add the diced pumpkin. Cook over low heat, adding water if necessary. Then blend the mixture and season with truffle butter. Put the pumpkin sauce in a mirror with the ricotta gnocchi and the pods on top. Grate the truffle on the plate and serve.

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