Toasted White Truffle Gnocchi

Difficulty Level: Easy

Prep Time: 2.5 hours

Cook Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 2 russet potatoes

• 3/4 cup ‘00’ flour

• 2 eggs

• 1/4 tsp. salt

• 4 tbsp. extra virgin olive oil

• 1 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 1 tbsp. white truffle oil

  
  

Directions:

1. Preheat the oven to 400°F. Pierce the potatoes and place them on a baking sheet. Bake for 40-60 minutes until fully cooked. Remove from the oven and let cool.

2. Peel the potatoes and then run each potato through a potato ricer two times.

3. Refrigerate the riced potatoes for a minimum of 1 hour to further cool. This will prevent the potatoes from absorbing too much flour, which will make the gnocchi more dense

4. Once the potatoes have cooled, add them to a work surface along with the egg yolks and salt. Slowly mix in the flour and knead until a smooth dough has formed.

5. Divide the dough into 4-5 sections and roll out each section into long pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi.

6. Bring a large pot of water to a boil, add plenty of salt. Cook the gnocchi until they float to the top, about 2-3 minutes.

7. Add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce.

8. Remove from heat and whisk in the white truffle oil and Parmigiano until smooth. Add more of each ingredient to taste.

9. Strain the gnocchi and add directly to a nonstick pan along with the olive oil. Toast until the gnocchi is golden brown in color on all sides.

10. Toss the toasted gnocchi with the white truffle sauce.

11. Plate and top with more grated Parmigiano.