Pan-fried gnocchi with wild garlic tomme
Golden gnocchi, spinach and a creamy wild garlic tomme sauce.
Ingredients
- 600 g gnocchi
- 200 g wild garlic tomme, cubed See the product
- 200 g baby spinach
- 20 cl cream
- 1 knob of butter, pepper
Method
- Brown the gnocchi in butter for 6 to 8 minutes over medium heat.
- Add the spinach and let it wilt for 2 minutes.
- Pour in the cream, then the tomme, and stir over low heat until the sauce is smooth.
- Season with pepper and serve at once.
Tip
Do not add salt before tasting: the tomme is already well seasoned.
What to drink with it?
A dry, lively white wine.
Products in this recipe
-
Wild garlic tomme
Pasteurised cow’s milk. Pure cow’s milk flavoured with…
Price range: 9,00 € through 32,40 €32,40 € to 36,00 € per kg