Ingredients for 4 people: 600g fresh potatoes gnocchi
180g Tartuflanghe pumpkin and Truffle cream grated Parmigiano Reggiano
Preparation: Bring 2 litres of salted water to a boil. In the meantime, in a large saucepan, warm the pumpkin cream for about 2 minutes on a low flame and then set the saucepan aside. Cook the gnocchi for about 3 minutes, drain them and place them in the saucepan. Toss the gnocchi for 2 minutes together with sauce. Serve them while hot, topping the dish with some grated Parmigiano cheese.