Purple Gnocchi on a Parmigiano Reggiano Fondue with Toasted Hazelnuts and Crunchy Speck
User Reviews
5
9 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Purple Gnocchi on a Parmigiano Reggiano Fondue with Toasted Hazelnuts and Crunchy Speck
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The recipe for Purple Gnocchi on a Parmigiano Reggiano Fondue with Toasted Hazelnuts and Crunchy Speck.
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Ingredients
- 1 purple potato gnocchi dose
- 4 lices speck thinly sliced, Italian
- 20 hazelnut toasted
- 200 ml cream 1 scant cup
- 8 tbsp Parmigiano Reggiano cheese grated
- salt
- black pepper
- parmigiano reggiano thinly grated to serve (optional, extra amount
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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