For the Parmigiano Reggiano cream:
90 grams of grated Parmigiano Reggiano – 300 ml of milk – 20 grams of butter – 15 grams of flour – nutmeg – pepper – salt.

400 g of potato dumplings
1 tuft of parsley
Rosemary 1 sprig
Sage 5/6 leaflets
Dry thyme 1 tsp
1 pinch of chilli pepper
Salt q.b
1 pear Abbate

In a saucepan we melt the butter, over low heat, add the flour, mix with a whisk well to get a light and soft roux.
Add a little milk at a time, mix, add the pepper and nutmeg and continue to mix until you get a thick and velvety cream. add the herbs rosemary sage and chopped thyme. Add the herbs rosemary sage and chopped thyme. A pinch of chili pepper and salt.
Add the grated Parmigiano Reggiano, stir until it melts, remove the Parmigiano Reggiano cream from the heat, cover and keep it warm.
Boil the gnocchi in abundant salted and boiling water, drain, pour them into a non-stick pan add the cream of Parmigiano Reggiano a ladle of water for cooking the gnocchi, the pear cut into cubes, Mix well, serve hot and serve with a sprinkling of chopped parsley and a waffle of Parmigiano Reggiano to garnish.

Recipe for: Susi pies