{"id":1500,"date":"2016-10-31T11:46:43","date_gmt":"2016-10-31T10:46:43","guid":{"rendered":"\/en\/?post_type=recipe&p=1500"},"modified":"2020-09-18T15:58:57","modified_gmt":"2020-09-18T13:58:57","slug":"cheese-gnocchi","status":"publish","type":"post","link":"https:\/\/cookyourlife.nl\/en\/cheese-gnocchi\/","title":{"rendered":"Cheese gnocchi"},"content":{"rendered":"

Cut 50 grams of rind from the Comt\u00e9 and set aside.
\nTo make the cheese water: In a medium pot, bring 1 liter of water to a simmer, add the reserved Comt\u00e9 rind, and simmer over low heat for 30 minutes.
\nStrain the liquid through a fine-mesh strainer and discard the solids.
\nIn a blender, combine 280 grams of the warm cheer water with the kudzu and mix on medium speed until viscous, about 3 minutes.
\nTransfer the mixture to a medium pot and bring to a simmer over medium heat. Add the grate Comt\u00e9 and grated truffle and stir until incorporated. Remove from the heat. Working quickly, while the mixture is still hot, stir in the truffle oil, transfer the mixture to a pastry bag, and pipe it into 3-cm silicone half-sphere molds.
\nRefrigarate, uncovered, for 1 hour, then cover and refrigerate until ready to serve.

<\/div>
\n \n<\/div>\n

Cheese gnocchi<\/h2>\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Course <\/span>Side dish<\/span><\/div><\/div>\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Servings <\/span>10<\/span> pax<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>