Castelmagno Gnocchi with Lardo Pancettato Bianco Levoni

  • Preparation:
  • Difficulty: Bassa

  • 400 g of potatoes
  • 1 egg
  • 100 g of 00 flour
  • 20 g of rice flour
  • 200 g of Castelmagno
  • 100 g of Lardo Pancettato Bianco Levoni
  • 50 g of minced carrots
  • celery and onion
  • thyme
  • extra virgin olive oil Dop
  • salt and pepper

Work out the ingredients for the gnocchi, then lay down the dough until you obtain a thickness of 3 mm, shape 16 alike disks and put in the middle of each one of them some Montemagno.
Close the gnocchi.
Cut the lardo pancettato into thin slices. In a small pan pour a teaspoon of oil, the minced vegetables and the stripes of lard, and let them roast.
Cook the gnocchi and drain.
Arrange the gnocchi on a dish decorating them with the stripes of lard, the shavings of fresh Castelmagno, thyme and some oil.

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