Gnocchi with Fontina and White Truffle Oil

Tuesday May 17

Back when we lived in Rome, we ate gnocchi with fontina sauce and sliced black truffles at the restaurant Paris. This is our try, not to duplicate it, but to remember it. While the gnocchi boiled, we melted grated Fontina in a pan with butter, cream, and a little parmesan. The cooked gnocchi got rolled in the cheesy sauce, and white truffle oil was drizzled on at the end.

Arrivederci, Roma.