• 600 gr of gnocchi
• 50 gr of butter
• 50 ml of single cream
• 90 gr of  La tartufata bianca bio
• Salt e pepper as taste

15 minutes

Gnocchi with white truffle: Melt a knob of butter in a piping hot frying pan and add a tablespoon of La Cerca’s sauce “La tartufata bianca”.
Then pour half a cup of fresh cream and let amalgamate for a few minutes.
Now pour the potato gnocchi in salted boiling water.
When these come to the surface, drain them and add them to the sauce.
Let amalgamate everything and serve.