Gnocchi with parmesan cream


250 g of potatoes (best if the red type)
75 g of plain flour
1 egg
Salt as needed

50 g of Reggiano Parmesan
30 g of potatoes
50 ml of milk
25 g of butter
A pinch of nutmeg
Balsamic condiment


Wash the potatoes and, with the skin, boil them in a pot of salted water. Once they’re boiled, while they’re still hot, peel them, smash them and put them on a plate dusted with flour. Add a pinch of salt and flour and knead everything until you get a compact but soft dough. Divide the dough in many strips 3cm high and cut them into gnocchi, then place them on a tray dusted with flour. In order to create the rifles, slide the gnocchi on a fork slightly applying some pressure. Let them rest for 20 minutes then cook them in a big pot with salted water. In the meantime, prepare the parmesan cream: melt the butter in a pan with low heat and milk, mashed potatoes and parmesan. Towards the end add a pinch of nutmeg. Blend everything together. Drain the gnocchi when they start floating and put them together with the cream. Plate them and add some Balsamic Condiment. Finish with a touch of grated parmesan.

Recommended combination:

For the gnocchi we recommend our Balsamic Condiment “La Riserva 8”, by the velvety texture.

Acetaia Marchi s.r.l.
Strada Fossa Monda Nord, 126 (angolo strada Casette, 3) – 41122 Modena – Italia
Tel/Fax +39 059 4822139
Mob +39 328 2283193