Umbrian cuisine: Città di Castello

GRATIN GNOCCHI WITH TRIFOLA (Città di castello)

Ingredients:

1.5 kg of potatoes

600 g of flour

1 egg

2 cloves of garlic

Extra virgin olive oil DOP "Umbria"

A knob of Butter

Grated Parmesan cheese

salt

pepper

White truffle Trifola quality

Method:

Boil the potatoes, mash them with the vegetable pass and mix them with the flour a pinch of salt and the egg. Leave the dough to rest after which make the gnocchi that will be cooked in abundant salted water.

Aside from the pan, lightly fry the garlic cloves in oil and butter, salt.

When the garlic is browned, remove it from the pan and add the gnocchi that will go sauté with grated Parmesan and slices of trifola. Grate the gnocchi in the oven after having them arranged in a buttered baking dish.