CREATIVE

POTATO CREAM WITH SANTA TERESA

MEDIUM | 45 minutes

Ingredients

4 people
  • Medium-sized potatoes 4
  • Mild Pecorino Sardo PDO Santa Teresa 100 g
  • Shallot 1
  • Basil to taste
  • Parsley to taste
  • Butter 100 g
  • Salt to taste
  • Pepper as needed

Method

The cream

1

Peel the potatoes, cube them and leave them to soak in water for 25 minutes to remove the starch.

2

Meanwhile, mince the shallot and set aside.

3

In a capacious small pot, brown the shallot with butter over low heat.

4

Add the potatoes and continue to brown for a few minutes, add water and cook the soup.

5

Once cooked, blend it all with an immersion blender.

The Santa Teresa gnocchi

1

Blend the Santa Teresa cheese with a few small leaves of basil and parsley and shape small balls.

2

Plate the potato cream up and lastly add the small cheese balls.

RECIPE BY: Luisa Bayre and her staff

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