Rice and Pasta dishes
Ingredients for 4 people
700 g of red-skinned potatoes
240 g of Robiola Osella with Truffle
150 ml of milk
150 g of plain flour
30 g of Parmesan cheese
1 knob of butter
Boil the potatoes with the skin until soft. Meanwhile, make the fondue by melting the Robiola Osella with truffle and the milk in a bowl over a pan of simmering water; keep hot.
Once cooked, mash the potatoes and spread them out on a pastry board; leave then to cool slightly, then mix with the flour, egg and Parmesan. Roll the mixture into sausages and divide them into small pieces, to form little gnocchi. Spread them out on a floured board and make the sauce.
Cut the asparagus into the cubes, then toss them in a pan with a knob of butter. Cook the gnocchi in boiling salted water, draining them when they float to the surface; then toss them with the asparagus. Plate the gnocchi and add the drops of fondue on the side of the plate. Complete with freshly ground pepper and serve.