Ingredients
- 2 tablespoons of artichoke paté (see the product)
- 2 tablespoons of truffle paté (see the product)
- 1 kg of potato dumplings
- 500 gr of ground veal
- 300 gr of smoked scamorza
- 125 gr of bechamel
- пармезан и молоко
recipe
Cook the veal in a pan with a splash of white wine, add two tablespoons of artichoke patè and truffle paté to the meat..
Cook the gnocchi separately.
Once drained, add the smoked scamorza cheese, a handful of Parmesan and a little
bechamel.
Bake in a buttered oven dish until the surface becomes golden.
