CHEESE GNOCCHI & CHEESE AND TRUFFLE BROTH

INGREDIENTS:

Gnocchi:                               
500 gr. Zamorano cheese
75 ml. cream
70 gr. pasteurised egg yolk

Cheese and truffle broth:    
300 gr. Zamorano cheese
1 l. stock
50 gr. truffle juice

Others:                                  
Wafer-thin slices of cheese
Truffle juice

PREPARATION:

Gnocchi: Dilute the cheese and blend in the robot with the cream and egg yolks. Form into balls and set aside.
Cheese and truffle broth: Grate the cheese, heat the stock and add the cheese to it. Keep hot while infusing for 15 min., then blend and strain. Leave to stand so that the saltiness from the cheese settles to the bottom, then strain and add the truffle juice.

TO SERVE:

Bake the gnocchi in the oven at 180ºC for 3 min. until they swell and become hollow. Arrange on a serving dish with a few wafer-thin slices of cheese, and pour the cheese and truffle broth around them.