Recipe Potato Gnocchi with Black Truffle
YIELD: MAKES 4 SERVINGS
- Potatoes 400 gr
- Flour 200 gr
- Grated Parmesan cheese 150 gr
- 1 egg
- Nero di Cognaro Black Truffle 100 gr
- Butter 50gr
- extavergine oil d ‘olive 50 gr
- 4 tablespoons fresh cream
HOW TO PREPARE GNOCCHI
Boil the potatoes in their skins in salted water. Once cooked, drain and mash them in the masher, quickly distributing them on a board. Let them cool. then add the flour, Parmesan and egg. Season with salt and start working. Get a dough not too soft nor too hard, helping with the flour. Let the dough rest by covering it with plastic wrap. Cut the mixture into small pieces and form some loaves.
Later, cut this last ones with a knife into pieces of the same size, thus creating the gnocchi. Sprinkle with flour to keep them from sticking. Repeat until you have not finished all the dough. Put the dumplings aside.
In boiling salted water, cook the gnocchi. Drain and pour into the bowl with the sauce. Stir gently and serve. In each plate, add the rest of the truffle cut into thin slices.