A simple and festive recipe. You can make the recipe without truffles or with other mushrooms.
Infuse the truffle in the cream in advance (between 1 to 4 hours). Gently heat the cream with the parmesan. Sauté the spinach leaves briefly in a bit of olive oil. Immerse the gnocchi in salted boiling water until they float to the surface. Add them to the cream.
To finish, arrange with spinach leaves and raw ham. Top with a few slices of truffle and parmesan.
0 servings
4
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