Roasted Gnocchi with Bresaola della Valtellina IGP Robiola and Fig Leaf Infusion

Roasted Gnocchi with Bresaola della Valtellina IGP, Robiola, and Fig Leaf Infusion

Roasted Gnocchi with Bresaola della Valtellina IGP, Robiola, and Fig Leaf Infusion

By Food52
1 hour 25 minutes

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Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
Comments
Ingredients
  • 7 oz (200 g) cooked potato purée (using potatoes cooked in their skins)
  • 3.5 oz (100 g) all-purpose flour
  • 0.35 oz (10 g) salt
  • 1 oz (30 g) butter
  • 0.17 oz (5 g) olive oil
  • 0.53 oz (15 g) fig leaves
  • 5.3 oz (150 g) grapeseed oil
  • 0.53 oz (15 g) robiola cheese
  • 0.35 oz (10 g) bresaola (thinly sliced)
Instructions

Roasted Gnocchi with Bresaola della Valtellina IGP, Robiola, and Fig Leaf Infusion serves 4 original recipe by Food52.

View original preparation instructions

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