"Dolce far niente" in Italy with fresh summer truffle
Updated: Sep 23, 2019
How to prepare:
With a fork, crush the cooked, slightly cooled potatoes, add the remaining ingredients and mix with your hands until the dough is ready to roll.
In between, dip your hands into the semolina again and again so that the dough does not stick to your hands.
Form rolls and cut into gnocchi. Put them in lightly simmering salt water and let them steep until the gnocchi rises to the surface. Spread fresh baby spinach, steamed in garlic and butter on the plate, place the gnocchi on top and serve with freshly grated Parmesan cheese and grated truffle.
Enjoy your own "dolce far niente"...