Parmigiano Reggiano Potato Gnocchi and Parmigiano Reggiano Cream Recipe | Food Network UK
This beautifully light gnocchi in a salty Parmigiano Reggiano cream sauce is the Piedomontese version of gnocchi and therefore only has potato, flour and salt.
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Ingredients
- Gnocchi
- 700g Desiree potatoes, of roughly equal size
- 1tsp. fine sea salt
- 100g ‘00’ extra fine plain flour (may need up to an extra 40g)
- Parmigiano Reggiano cream
- 300ml Whipping cream
- 50g Parmigiano Reggiano, finely grated
- Fine sea salt
- Sage leaves, to garnish
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