The stars of this recipe are Armando's potato gnocchi: surprisingly soft and with a delicate flavor.
- 2 packs of Armando gnocchi
- 2 heads of black cabbage
- Asiago cheese to taste
- 2 tablespoons grated Parmesan cheese
- Walnuts to taste
Wash the cavolo nero and steam it or cook it in boiling water for about 20 minutes.
Add a pinch of salt, a drizzle of oil, 1 tablespoon of grated Parmesan cheese and blend everything until you obtain a creamy consistency.
If it turns out too thick, add some of the gnocchi cooking water.
Cook the gnocchi for 2 minutes and, once cooked, drain them and place them on the plate with the black cabbage cream.
Add the Asiago cheese cubes and chopped walnuts and brown in the oven for about 3-4 minutes.
Enjoy your meal!
