This year Tres and I took a trip to Italy with our friends Ginger and James. While we were there, we went truffle hunting, and a sweet little dog, Nebia, found us 5 truffles! We took them back and the wife of the truffle hunter taught us how to make authentic Italian Gnocchi, and we used the truffles to shave right over the dish... Omg it was amazing! Honestly, it was one of the most authentic experiences we have ever had in another country, and I brought the recipe back with me!
Grocery list (4-6 servings)–
1 lb russet potatoes (about 4 potatoes)
2 eggs – lightly beaten
½ tsp kosher salt
¼ tsp pepper
1 ½ all-purpose flour – plus extra for dusting and rolling
2 tbsp truffle butter
½ cup heavy cream
½ tsp truffle salt (or Kosher)
½ cup parmesan – freshly grated, plus more for serving
1 tsp corn starch – optional
Fresh truffles or truffle oil – optional
1. Preheat oven to 400 degrees. Poke small holes all over the potatoes with a fork and place them on a baking sheet, lightly covered with Kosher salt. Bake for 45 minutes to 1 hour or until slightly overdone. Let cool then cut in half longways. If you have a ricer, you can push the potatoes through the ricer. If not, using a cheese grater, grate the potato on the smallest grating side until the entire potato, aside from the skin, has been pushed through the grater. Discard the skin or any rough part of the potato. The texture of the grated potato should be fluffy.
2. Pour the egg mixture over the grated potatoes, and sprinkle with the salt and pepper. Cover the potato mixture with about ¾ cup of the flour and start to combine lightly with your hands (the key to fluffy gnocchi is lightly handling the dough and not overworking it). Once combined and as the dough becomes sticky or sticks to the board, add more flour. Continue to add more flour as you lightly mix it together. You will know when it’s finished when it holds together and is not too dry or not too sticky.
3. Cut the dough into 4 even pieces and roll each of the 4 pieces into a ½ inch rope, lightly flouring the pieces as needed. Cut the dough into ½ inch piece gnocchi, flouring the dough as you cut them and keeping the gnocchi on a floured baking sheet or work surface.
4. When ready to cook, bring a large pot of water to a boil and add salt. Begin to prepare the truffle sauce by heating a sauté pan over medium heat. Add the butter and let melt. Add the cream and salt, and let come to a slight boil. Simmer the sauce until it thickens. For thicker sauce, whisk in the corn starch. Add the grated parmesan and grated fresh truffles if using them.
5. Boil the gnocchi for about 2 minutes or until they float to the top of the pot. Using a pasta strainer, add them directly into the cream sauce and stir to combine. Add more parmesan to the top and fresh sliced truffles or truffle oil if desired.
CHEERS TO HAPPY EATING!!!