Gnocchi with scorzone

Local products and good cuisine: the success of Amerigo 1934
Gnocchi with scorzone

Our exploration of the gnocchi recipes of the Award Winning trattorias continues.

This month we selected an Emilian trattoria having more than 80 years of history behind it: Amerigo1934 (

Located in the province of Bologna, since its year of opening 1934 it stands as a reference point for taste and hospitality. They always proposed a cuisine that is simple, made with self-produced raw materials that they also sold to the local market. Meeting point in the Fifties - when television was a luxury and looking at it was a social occasion - this restaurant has never betrayed its philosophy, made of respect for seasonality and local feedstock, of rediscovery and enhancement of flavours, of good and healthy products.

Over the years, alongside traditional recipes, they have also developed more innovative but still simple dishes, where "you can capture the subtle balance between rusticity and elegance that is the very soul of the countryside, the starting point and true essence of cultural and gastronomic roots".

Ingredients for 4 people

For gnocchi

  • Yellow potatoes gr. 650
  • Flour "00" gr. 200
  • Coarse salt kg. 2
  • A whole egg + a yolk
  • Parmigiano Reggiano 24 months gr. 65

For the sauce "Scorzone"

  • truffle gr. 60
  • Grated Parmesan cheese gr. 80
  • Butter gr. 35
  • Cooking water n. 2 soup spoon


Chop the Scorzone truffle quite finely, add the grated Parmesan, mix and place this mixture in an airtight refrigerated container for at least 24 hours. Cook the potatoes in salt (make a layer of coarse salt in a pan, place the potatoes and cover with the remaining salt) in a preheated oven at 200 degrees for 1 hour. Put the flour on a work surface, adding the potatoes you previously peeled and mashed. Add the Parmesan, the whole egg and the yolk. Knead all ingredients until you reach a homogeneous mixture (mind that gnocchi need as little kneading as possible).

With this mixture, form 2.5 cm diameter sticks and cut them to a length of 3/4 cm; draw lines on them with a fork or a grater, without digging too much, and cook in plenty of salted water. Place the parmesan/truffle mixture in a pan, add the butter and the 2 tablespoons of cooking water and stir-fry the drained gnocchi over high heat until they become creamy, then serve.