For the gnocchi, put the velvety in a saucepan and let it thaw, let it cool, add the beaten egg. Cut the bread into small cubes and put them in a large bowl. Pour the liquid over it and stir to allow it to absorb evenly. After 10 minutes add the parmesan, the chopped parsley and the lemon zest. Work with your hands by crushing the mixture to reduce it to a pulp, if it remains lumpy you can blend it. Make little balls slightly bigger than a hazelnut. Boil plenty of salted water and cook the gnocchi, drain them as soon as they come to the surface and divide them into plates. Heat the cream, add the curry and stir, pour over the dumplings and serve.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”