Roasted Gnocchi with Bresaola della Valtellina IGP Robiola and Fig Leaf Infusion

Ingredients

• 7 oz (200 g) cooked potato purée (using potatoes cooked in their skins)
• 3.5 oz (100 g) all-purpose flour
• 0.35 oz (10 g) salt
• 1 oz (30 g) butter
• 0.17 oz (5 g) olive oil
• 0.53 oz (15 g) fig leaves
• 5.3 oz (150 g) grapeseed oil
• 0.53 oz (15 g) robiola cheese
• 0.35 oz (10 g) bresaola (thinly sliced)

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