Cook the unpeeled potato in boiling water for 20-25 min. Peel it carefully and pass them through a food mill or grate them in a bowl.
Sprinkle the grated aged cheese and mix with the potato.
Make a hole in the middle and crack an egg in the center. Mix and add flour until there is a smooth and uniform dough that we can work with our hands.
Separate different portions of the dough and stretch them into churros with a diameter of 1 cm. Cut more or less every 2 cm.
To mark them, press lightly with a fork around them.
Boil water in a pot and start introducing the gnocchi in batches. Once they start to float, take them out and reserve.
Put the cream in a saucepan over medium-low heat, cut the semi-cured cheese into pieces and melt it in the cream.
Prepare 4 egg yolks in a bowl. Once the cheese has melted well in the cream, add the egg yolks and beat.
Place the mixture in a mold and cook in a bain-marie to make a salty "traditional flan".
Put a little creamy cheese on the bottom of the plate and place the gnocchi on top.
Add the truffle on top of the gnocchi.
Put the arugula in a bowl and pour a little extra virgin olive oil on top to add shine.
Place to our liking on the plate to decorate and give it a contrast of flavor with the different ingredients.
Servings 0