Potato Gnocchi with White Ragout of Suckling Pig and Cranberry Beans Puree


For 2 people

100gr of potato gnocchi

100 gr of “Purea di Borlotti” Legucrem

100 gr of ragout of suckling pig

q.s. of toasted slices of almonds


Prepare the classic white ragout with the suckling pig.

Blanch the potato gnocchi and sauté it with the ragout and the the cranberry beans puree in a pan.
Garnished with toasted almonds and serve it.

Would you like to try the Purea di Borlotti at home?

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