Potato gnocchi with courgette cream, mint and Grana Padano fondue
Medium
4 people
60 min
Chef Carmine Amarante
Ingredients
- 400 g flour
- 500 g boiled potatoes
- Salt to taste
- 5 courgettes
- 1 spring onion
- Mint as required
- 70 g cream
- 100 g milk
- 50 g Grana Padano Riserva
Preparation
Boil the potatoes, peel them and mash them at once. Mix in the flour and a pinch of salt; shape the dough into a ball and leave it to rest for approximately twenty minutes.