Gnocchi with truffle and mushrooms

Name: Gnocchi with truffle and mushrooms
Ingredients: 250 g Cream; 500 g Parmesan cheese (grated); 250 g Whole milk; Gnocchi; 150 g Egg yolk; 1 White pepper; 1 Onion powder; 1 units.items Cartridge for siphon; Nutmeg; Leek oil; Siphon; Thermoblender (optional)

The filled gnocchi are served with a Parmesan foam, leek oil, and nutmeg.

Ingredients

250gCream

500gParmesan cheese (grated)

250gWhole milk

Gnocchi

150gEgg yolk

1White pepper

1Onion powder

1units.itemsCartridge for siphon

Nutmeg

Leek oil

Siphon

Thermoblender (optional)

Preparation

Fry the gnocchi at 170°C for about 2 minutes and let rest.

Mix the Parmesan cheese with the milk, cream, onion powder, pepper, and egg yolks.
Heat to about 70°C and keep warm at around 60°C for about 12 minutes, stirring continuously.
Blend until well mixed and no lumps remain.
Strain and transfer to the siphon. (Option 2: Blend the Parmesan cheese with the milk, cream, onion powder, pepper, and egg yolks in a thermoblender at about 60°C for about 12 minutes.)
Pour through a sieve and transfer to a siphon (be careful not to overfill the siphon).
Charge with 1 cartridge and keep warm, for example, in a water bath with a sous vide stick at about 70°C or boil water, turn off the heat, and place the siphon in it.