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"Gnocchi alla Romana" with La Madia Organic Black Truffle Carpaccio and vegan béchamel

Ingredients for 4 servings :

For the “Gnocchi”: 1 liter of soy milk, 50 gr of extra virgin olive oil, 250 gr of wheat semolina, 100 gr of boiled potatoes, nutmeg, salt, pepper

For the vegan béchamel: 500 ml of rice milk, 50 gr of rice flour, 20 ml of extra virgin olive oil, nutmeg, salt, pepper

Directions:

Bring the milk to a boil, then add the boiled potatoes, the wheat semolina and the oil to the hot milk. Amalgamate well with a ladle while cooking. When the compound will be thickened, remove from the fire. Add abundant nutmeg and season with salt and pepper. Sprinkle the dough between two sheets of baking paper and flatten it with a rolling pin up to half a centimeter.

Let it cool completely in the refrigerator for 30 minutes.

Meanwhile, prepare the béchamel.

In a saucepan, heat 100 ml of milk with oil. Add flour and mix with a whip. Add the rest of the flour and mix it without removing it from the fire.

Season with salt, pepper and nutmeg.

Get round “Gnocchi” from the dough, cutting them with a glass or a cookie cutter of 5 cm in diameter. Place the “Gnocchi” on a baking tray, cover with the béchamel and the Organic Black Truffle Carpaccio.

Bake at 200 degrees for 20 minutes.

difficulty: medium - Time: 20 min

Product used: Organic Black Truffle Carpaccio

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