Menu
Menu
Gnocchi al Pecorino Crotonese DOP
Gnocchi
* 125gr of Italian burrata
* 1 egg yolk
* 100gr of Caputo flour
***
Arugula sauce
* 30gr of arugula
* 1 large potato
* 50 gr of Pecorino Crotonese DOP
***
Pecorino Crotonese DOP mixture
* 150 gr liquid cream
* 1 glass of hot water
* 10gr of Pecorino Crotonese DOP
Mix everything together to form the dough.
Make small balls with the dough.
***
Poach the potato for 22 mins
In a mixer add 6 ice cubes, the potato, the arugula, the Pecorino Crotonese DOP, and salt and pepper.
(the dough must be cold so that the arugula doesn’t change colour)
Mix.
***
Mix everything with an arm dough mixer.
Cook the gnocchis: Soak for 2 mins in boiling water.
In a pan, add a little sage, Pecorino Crotonese DOP, butter, Lametia DOP olive oil, and the gnocchi cooking water, and cook for 1 min.
Serve.
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