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.