Potato gnocchi with courgette cream, mint and Grana Padano fondue
Chef Carmine Amarante
Ingredients
400 g flour
500 g boiled potatoes
Salt to taste
5 courgettes
1 spring onion
Mint as required
70 g cream
100 g milk
50 g Grana Padano Riserva
Preparation
Boil the potatoes, peel them and mash them at once. Mix in the flour and a pinch of salt; shape the dough into a ball and leave it to rest for approximately twenty minutes.