Gnocchi with truffle and mushrooms

Name: Gnocchi with truffle and mushrooms
Ingredients: 250 g Cream 35%; 500 g Parmesan cheese, grated; 250 g Whole milk; Gnocchi; 150 g Egg yolk; 1 units.theelepel White pepper; 1 units.theelepel Onion powder; 1 units.items Cartridge for siphon; Nutmeg; Leek oil; Siphon; Thermoblender (optional)

The filled gnocchi are served with a Parmesan foam, leek oil, and nutmeg.

Ingredients

250gCream 35%

500gParmesan cheese, grated

250gWhole milk

Gnocchi

150gEgg yolk

1units.theelepelWhite pepper

1units.theelepelOnion powder

1units.itemsCartridge for siphon

Nutmeg

Leek oil

Siphon

Thermoblender (optional)

Preparation

Fry the gnocchi at 170°C for about 2 minutes and let rest.

Mix the Parmesan cheese with the milk, cream, onion powder, pepper, and egg yolks.
Heat to about 70°C and keep warm at around 60°C for about 12 minutes, stirring continuously.
Blend until well mixed and no lumps remain.
Strain and transfer to the siphon. (Option 2: Blend the Parmesan cheese with the milk, cream, onion powder, pepper, and egg yolks in a thermoblender at about 60°C for about 12 minutes.)
Pour through a sieve and transfer to a siphon (be careful not to overfill the siphon).
Charge with 1 cartridge and keep warm, for example, in a water bath with a sous vide stick at about 70°C or boil water, turn off the heat, and place the siphon in it.