1) Add a pinch of salt, the flour and knead the ingredients until the made up result is homogeneous but soft. Now add the egg and keep kneading to eliminate lumps.

2) Then, divide the dough in loaves of about 2-3 cm and cut them putting the gnocchi on floury tray. Leave to stand your gnocchi for 15 minutes, cook them in a big pot in salt water and drip them when they rise up to the surface.

3) Prepare the dressing with the sauce with truffle “ Freschi di Natura” warming it without reaching the boiling temperature. Add cooking water amalgamating the ingredients and you can finally taste your dumplings!

1) Clean up the cabbage, remove the central core and cut it into little slices. Wash and dry.

2) Peel and mash the garlic clove, make it brown in a pan with 4 tablespoons of oil, the nuts and the almond roughly crushed and then remove it. Add the cabbage and a pinch of salt. Cook it on a strong flame for 5-6 minutes, mixing frequently.

3) Cook the pasta in salted boiling water and drain it al dente, toss with the cheese sauce “ Freschi di Natura” and the cabbage. Mix and spice up with a pinch of pepper.

1) Peel the potatoes and cut them into thin slices or into small cube. Trim green beans, wash and cut them into small pieces of about 3 cm.

2) Boil generous water in a capacious cauldron. When the water reach the boiling point put inside the cauldron the green beans and the potatoes. After 5 minutes add also the Trofie.

3) When Trofie are cooked, drip all ingredients together.

4) Mix in a bowl pasta with Genoese Pesto diluted with two tablespoon of cooking water.

1) Wash the cherry tomatoes and the basil.

2) Cut the tomatoes and put them to macerate in a bowl with basil, extra virgin olive oil, a pinch of salt and then keep it into the fridge.

3) In a pan toast together with a tablespoon of extra virgin olive oil, pine nuts, bread cut into small pieces for about a minute.

4) When all is done, bring to boiling temperature the water and cook gnocchi, drip and put them into a pan with the Monti red pesto. Add a tablespoon of Parmigiano Reggiano cheese, pine nuts and toasted bread. Then add also the cherry tomatoes with basil and extra virgin olive oil.

Here gnocchi are ready to serve!