Gnocchi with foie sauce and white truffle

People: 2


  • Trufa blanca al gusto
  • Ñoquis 250g
  • Foie micuit 60g
  • Nata 100g
  • Sal y pimienta al gusto


  • We put the foie in the casserole, melt it a little and add the cream, heat it well until the foie melts and there is a creamy sauce, we reserve it.
    On the other hand, we boil the gnocchi for about 5/6 minutes depending on the type of pasta.
    Once boiled we add them to the sauce, mix it well and rectify it from the salt and pepper.
    Finally we plate it, add the grated truffle to taste, some cubes of foie and if we want a little Parmesan.

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