Ingredients
- 1 kg 2 pack of potato dumplings
- 200 g 1 head of lettuce
- 100 g fresh white cheese
- 100 g smoked trout
- 50 g spring onion
- extra virgin olive oil
- salt
- pepper
To prepare gnocchi with lettuce cream and smoked trout, chop the spring onion and let it dry in a saucepan with a veil of oil. Wash the lettuce leaves (keep some of them from the heart) and put them in a saucepan without dripping too much; after 2 minutes add salt and pepper and cook for another 2 minutes.
whisk all with an immersion blender, add the cheese and blend again to obtain a cream; turn it on as desired with a little fresh chilli. Flake the trout.
Boil the gnocchi in boiling salted water, drain them with a slotted spoon by placing them on the cream while still hot in the saucepan.
serve completing with the lettuce leaves kept aside, the trout and a minced pepper.
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