Classic Plain Gnocchi

Stovetop: 2 minutes

To cook frozen pasta: Do not thaw. Pour pasta into boiling, salted water. Let it stand for 2 minutes, drain pasta from water, and do not rinse. Done!

Pan: Add half a glass of water, add a little olive oil, salt and the pasta.  Allow water to evapprate over medium heat (2-3 minutes)

Recipe/Serving Suggestion

Ingredients for 4 portions

454g g gnocchi 
150 ml fresh cream
150 g crushed canned tomatoes
1 tbsp herbs (mixed or basil)
150 g truffle cheese
150 g extra-virgin olive oil
salt 
60 g black truffle, slivered (optional)

Directions

Make a tomato sauce with olive oil, salt and herbs.
Cook the gnocchi as instructed above.
Take 4 ramekins and ladle each one equally with tomato sauce.
Place the gnocchi on top and cover with the finely-slivered truffle cheese, cream and grated parmesan.
Bake in the oven at 180°C for 15 minutes.
Once cooked, garnish with the slivered truffle.