Spinach and mozzarella gnocchi with cheese cream and quail eggs
INGREDIENTS
- 1 pack Spinach and mozzarella Gnocchi
- 4 hard-boiled quail eggs
- 200 g grated Pecorino cheese
- salad
- 100 g cream
- extra virgin olive oil
- salt and pepper
METHOD
Heat a bit of butter or extra virgin oil in a frying pan and cook the gnocchi following the instructions on the packaging. Meanwhile, to prepare the cream, heat the cream in a saucepan over low heat, add the Pecorino cheese and wait for it to melt. Let it cool and put it in the fridge for a couple of hours. When the cream is cold, stir it with the blender until it is lightly mounted. Serve in a small bowl and add a little black pepper. Place the gnocchi on a tray accompanied by the cheese cream, the eggs and some salad leaves.
INGREDIENTS
SERVINGS
-
+
- 1 pack Spinach and mozzarella Gnocchi
- 4 hard-boiled quail eggs
- 200 g grated Pecorino cheese
- - salad
- 100 g cream
- - extra virgin olive oil
- - salt and pepper
METHOD
Heat a bit of butter or extra virgin oil in a frying pan and cook the gnocchi following the instructions on the packaging. Meanwhile, to prepare the cream, heat the cream in a saucepan over low heat, add the Pecorino cheese and wait for it to melt. Let it cool and put it in the fridge for a couple of hours. When the cream is cold, stir it with the blender until it is lightly mounted. Serve in a small bowl and add a little black pepper. Place the gnocchi on a tray accompanied by the cheese cream, the eggs and some salad leaves.