Ribsteak béarnaise
Standard
Serve hot
Gnocchi con crema di Pecorino
Easy
Serve hot
Print recipe
Ingredients
- Gnocchi di Patate (ref.D101) - 270 g
- Quattro Formaggi sauce (ref.H12) - 120 g
- Liquid cream - 20 ml
- Grated Pecorino - 20 g
- Lemon juice - 10 ml
- Chopped garlic - 1/2 csp.
- Chopped chives (garnish) - 1 csp.
- Butter - 1 nut
- Lemon zest - 1 csp.
- Ground pepper
Preperation
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Ingredients
- Gnocchi di Patate (ref.D101) - 270 g
- Quattro Formaggi sauce (ref.H12) - 120 g
- Liquid cream - 20 ml
- Grated Pecorino - 20 g
- Lemon juice - 10 ml
- Chopped garlic - 1/2 csp.
- Chopped chives (garnish) - 1 csp.
- Butter - 1 nut
- Lemon zest - 1 csp.
- Ground pepper
Gnocchi con crema di Pecorino
Preperation
Melt the butter without browning in a pan, add the garlic and let it melt over low heat and without colouring. Once the garlic melted, add the lemon juice, the Quattro Formaggi sauce, the pecorino and the cream. Mix everything to obtain a creamy preparation. Adjust seasoning if necessary.
Reheat the gnocchi for 3 min. in lightly salted boiling water and drain them carefully.
Mix the gnocchi into the pan with sauce to cover them well with the sauce and mix everything thoroughly.
Arrange on warm plates, garnish with lemon zest and chives.