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Yucca gnocchi fried in truffle butter, mixed mushrooms, squash and fresh goats cheese

0.75 h 4 raciones
Difficulty: 
Alta

Ingredients

400 g peeled cooked yucca
1 whole egg
100 g 00 flour
55 g butter
95 g fresh goats cheese
65 g sweet squash
2 leaves sage
35 g black truffle pâté
100 g mushrooms
50 g honey fungus
Salt & pepper (to taste)
25 g toast crumbs.

METHOD 

  1. Knead the ground yucca with the flour and egg in a bowl to obtain a compact, smooth dough.
  2. Shape into a typical gnocchi form and cook in abundant salted water until floating.
  3. Separately, clean the mushrooms, julienne-cut them and fry them in a hot pan with butter and sage. Season and set aside.
  4. Peel the squash. Use a mandoline to thinly slice it. When the gnocchi are ready, add them to the country sauce. Add in the truffle pâté and leave to be absorbed.
  5. Place the gnocchi in the centre of a deep dish; add pieces of goat's cheese and decorate with the strips of squash, a teaspoon of breadcrumbs and mini-shoots.
  6. Serve quickly.
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