Parmigiano reggiano spread with truffle

Our Parmigiano Reggiano Spread with Truffle is ideal for making delicious filled gnocchi. Place a 4 cm layer of salt in a roasting tin, place 300 grams of whole potatoes on the salt and bake in a preheated oven at 200°C for an hour. Remove the potatoes from the oven, peel and mash them and mix with 90 grams of flour. Make a pile of the mixture with a hole in the middle (like a volcano). Pour in 30 grams of Parmigiano-Reggiano and an egg. Mix all the ingredients together to form a soft dough. Roll out the dough to about 2 cm thick, then cut out circles about 10 cm in diameter. Repeat the operation with the remaining dough until you have 15 circles. Take a jar of our Parmigiano Reggiano Spread with Truffle and make 15 small balls weighing about 6 grams each. Place one in the centre of each dough circle and close them to form round gnocchi. Cook the gnocchi in salted water. As soon as they float, remove them from the water and place them in a pan where you have been warming the remaining spread over a low flame, until it reaches your preferred consistency. Stir well and serve.

INGREDIENTS
Water, parmigiano reggiano pdo 40,9% (milk, salt, rennet), butter, bianchetto truffle (Tuber albidum Pico) 3,8%, emulsifying salts: trisodium citrate. After opening, keep refrigerated. GLUTEN-FREE.

NUTRITIONAL FACTS
Average per 100g: energy 1089kj / 263kcal, fat 22g of which saturates 15g, carbohydrates 2.0g, of which sugars 0g, fibre 0g, protein 13g, salt 1.6g