Gnocchi ‘Al Forno’ with chestnut mushrooms & truffle
Oven – baked dish full of pure indulgence!!
A dish this time more typical to northern Italy
Just add chestnut mushrooms, butter, Taleggio and parmesan cheese, garlic, double cream and parsley
Eat out of the dish with some crusty bread and butter.
Serves 4 People.
50 ml Zucchi extra virgin olive oil
1 packet 500g La Gnoccheria – Le specialita di patate
100g Salted butter
2 Garlic cloves (cut into thin slivers)
250g Chestnut mushrooms (Washed & sliced)
300ml Double Cream
65g L’Aquila Salsa truffina- Black truffle salsa
100g Taleggio cheese (Diced)
10g Flat leaf parsley (roughly chopped)
Salt & Pepper
5ml L’Aquila Truffoil concentrate
Firstly, add the thinly sliced garlic to a pan with butter and olive oil. Gently fry without colour before adding the sliced chestnut mushrooms.
Pre- heat the oven to Gas mark 6 / 200c
Next add the cream and bring to the boil, then season with salt and pepper and reduce the heat.
Add the packet of gnocchi to the pan with cream and then add the Salsa Truffina and the diced taleggio cheese. Stir and mix thoroughly adjust the seasoning if necessary.
Place in an oven proof dish and sprinkle the grated parmesan cheese over the top.
Bake in the oven for around 20 minutes so the top is golden brown and crunchy looking.
Carefully remove from the oven and finish with a drizzle of white truffle oil and a sprinkle of chopped flat leaf parsley, serve immediately with crusty bread and butter.