Creamy truffle gnocchi

Updated at: Thu, 17 Aug 2023 01:09:57 GMT

Step 1

Recommend making gnocchi ahead of time. It can be kept in the fridge for a few days until needed or in the freezer for months. When ready to use just boil it directly no need to thaw.

Step 2

Bring a large pot of salted water to boil. Add potatoes with skins on & cook until tender but still very slightly firm. About 25 minutes.

Step 3

Drain, cool, remove skins, then rice potatoes. If you don't have a ricer you can mash the potatoes with a fork or potato masher.

Step 4

Combine riced potatoes, flour, salt, pepper, beaten egg, and ricotta (if using) in a large bowl. Add extra flour as needed a little at a time. Gently knead and roll dough eventually moving to floured work surface. Do not over knead, knead until flour is just incorporated and a soft, smoothe dough has formed.

Step 5

Shape/roll portions of dough into long ropes of desired diameter. I target about 1/2-in diameter. Then slice rope into 1 inch pieces and set aside on lightly floured surface.

Step 6

Freeze or refrigerate as needed.

Step 7

When ready to cook, add to boiling water and cook until they float to the surface + an extra 30-60 seconds then remove and drain. Transfer to warm sauce or finish in skillet.

Step 8

For pangrattato: Blend bread and rosemary (and lemon zest if using) in food processor until fine crumbs.

Step 9

Heat butter and olive oil in frying pan. Add crumb mixture, mix well, fry until golden brown.

Step 10

Add garlic to pan and mix until well combined. Keep cooking for 1-2 minutes. Let stand for crispier pangrattato.

Step 11

In a skillet, melt butter then add garlic and cook until fragrant on low heat. About 1-2 minutes.

Step 12

Add heavy cream, salt, and pepper. Cook on medium heat for a couple minutes then add Parmesan cheese. Then cook (stirring/whisking constantly) until desired consistency is reached (should coat back of spoon) ~10 minutes

Step 13

Turn off heat and add truffle paste/mince. Start small and taste until you get your desired truffle flavor. A little goes a long way.

Step 14

Add desired portion of cooked gnocchi. (This recipe makes enough gnocchi for a couple meals so only add as much as you made sauce for). Gently toss gnocchi to coat it all in sauce.

Step 15

Add gnocchi/sauce to plate or shallow bowl. Top with a light coating of the pangrattato. Add some or all of your desired finishings. I use finely chopped parsley, grated parmigiano reggiano, pepper, and sliced truffles if I have them on hand.

Step 16

Pangrattato: can be tuned easily with different herbs, nuts, a little spice, or citrus.

Step 17

Gnocchi: can add herbs or other cheeses. Can also cook in a skillet after boiling for added texture.

Step 18

Sauce: a little white wine can be added with the cream. Finely minced shallots can also be added.

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