– 400g UHT cream
– truffles 100g
– 1 knob of Taleggio cheese – brie cheese – fontina cheese – grana
– 400g gnocchi
Bring to a boil in a pan with the cream cheese resulting in the classic cheese fondue, then cut into large pieces and add it to the truffle with the cheese. Cook the pasta in plenty of boiling water, cook drained once with the sauce previously prepared.