Fried gnocchi

50 min
0 People
50 min
INGREDIENTS for 0 people
  • 3 ½ oz all-purpose flour
  • 3 egg yolks
  • 1 ¾ oz semolina
  • 3 cups milk
  • 3 ½ oz butter
  • 1 oz grated Parmigiano Reggiano cheese
  • 2 ½ oz Gruyere
  • white truffle
  • 1 egg
  • breadcrumbs
  • 1 tablespoon sugar
  • extra virgin olive oil
  • salt and pepper

Put into a casserole the flour, semolina and yolks. Amalgamate the ingredients with the milk. Flavor with sugar, salt and pepper. Cook to thicken the cream.

Then add, away from the heat, the butter, Parmesan cheese, grated Gruyere and the sliced truffles. Continue to mix and heat for a few minutes. Transfer the mixture to the kitchen table, lightly greased: flatten out and smooth down with the blade of a knife to obtain a uniform layer of dough 0.4 inch thick and leave to cool.

Using a wet knife blade, cut out several small rectangles, dip in the flour, beaten egg and breadcrumbs, then fry in abundant oil. Serve hot.

This dish often accompanies the Great Piedmont Mixed Fry as a sweet fry-up.

First courses
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