Ingredients For the gnocchi
- 1 Kg potatoes
- white flour g 250 plus a little for the pastry board
- grated Parmesan cheese
- salt
Ingredients For seasoning
- 250 g liquid cream
- 250 g Brussels sprouts
- 200 g Montasio mezzano
- 50 g butter
- shallot
- parmesan
- salt
For the gnocchi: boil the al dente potatoes, peel them and mash them with a potato masher, dropping them on a layer of flour (g 250). Mix them hot together with a pinch of salt and a tablespoon of Parmesan cheese. Then form some small cylinders, cut them into small pieces (gnocchi) and keep them on the floured pastry board. For the dressing, peel the sprouts and boil them. Put a chopped shallot in the butter, add the cream, the sprouts, salt, the diced cheese; let it boil slowly, to melt the cheese and, meanwhile, boil the gnocchi. Transfer them to the sauce, sprinkle them with Parmesan and serve.
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