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Potato gnocchi in Basil sea truffle "guazzetto" with tomato fondant

Ingredients for 4 people
500 gr of old potatoes baked in the oven 125 gr of 00 flour
70 gr of butter 70 gr of Parmesan 
1 egg yolk 20 sea truffles
250 gr of cherry tomatoes  Garlic 4 cloves
Parsley 1 tuft Basil 1 tuft
Extra virgin olive oil Terre Franciscan
Recommended cooking tools

Fry Pan Ø 28cm or Ø32cm
Dutch Oven Ø 20cm
PastaSì Family
Multipurpose Knife

  1. For gnocchi
    Wrap the potatoes, after washing and drying them, in foil and bake them in the oven. They will be ready when they are soft to the touch. When the potatoes are done cooking, make a well with the flour and add the potatoes, butter, Parmesan and egg yolk, salt, pepper, and nutmeg. Knead everything together then form dumplings.

  2. For the "guazzetto"
    Open the sea truffles in a Fry Pan with oil, garlic, parsley and a drop of water. As soon as they are open, remove them from the shell and keep them aside, marinating them with a portion of chopped cherry tomatoes using a Multipurpose Knife, basil, oil, pepper and salt. Strain the cooking water and store in a bowl.

  3. For the tomato fondue
    In a Dutch Oven, brown the tomatoes with oil and garlic, add the sea truffle cooking water, basil, pepper and salt. Cook for 5 to 7 minutes, when finished cooking add a tablespoon of parmesan cheese, whisk and strain.Cook the gnocchi in a PastaSì Family with boiling water for 3-4 minutes, drain them with the aid of the lid and then toss them in a Fry Pan with the sea truffle ragout. Add a drizzle of raw oil, a sprinkling of parsley and fresh basil.


Place the tomato fondue in the center of the plate, overlap the gnocchi with the sea truffles, and dot with a drizzle of oil.

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