Black Truffle Gnocchi Food
BLACK TRUFFLE GNOCCHI
A great twist on a Northern Italy favorite! This is always a crowd pleaser and one of my personal favorites.
Provided by Banging Meals
Categories European
Time 45m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Bring shallots and white wine to a boil in a large sauté pan, slightly reduce heat and cook until reduced by half.
- Add the butter and cook until melted.
- Add the truffle oil and stir well, remove from heat and set aside.
- Bring a pot of salted water to a boil, add the gnocchi and cook until done. Before dumping the water remember to reserve the 1/4 cup of water.
- Place the pan containing the sauce back on a medium-low heat, add pasta water, cheese and gnocchi. Toss until evenly covered and smooth.
- Add pepper and truffle salt, toss well.
- Serve in a pasta bowl and top with additional pepper, black sea salt and shaved truffles.
Nutrition Facts : Calories 437.6, Fat 40, SaturatedFat 25.2, Cholesterol 105.5, Sodium 637.3, Carbohydrate 8.5, Fiber 0.6, Sugar 0.1, Protein 8.5
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- Pierce the skins of the potatoes with a fork and bake for 40-45 minutes or until fork tender. Set aside to cool. When cool to the touch, peel potatoes, then press flesh through a potato ricer. Transfer riced potato to work surface and sprinkle with Tipo 00 flour and salt. Incorporate flour with potato until dough comes together. Lightly dust work surface with flour as you go.
- Pull roughly one cup (240 milliliters) of dough off from the rest and roll into a two to 2.5 centimeter cylinder. Slice cylinder into two centimeter pieces. Repeat until you have used up all the dough. Place dough pieces on lightly floured baking sheet and chill in fridge until ready to cook.
- Heat olive oil and one tablespoon (15 milliliters) butter in a skillet over medium heat. Add shallots and stir to coat. When shallots are translucent, add garlic and cook for another two to three minutes. Add dry white wine and simmer until reduced by half. Add heavy cream and cook until sauce coats the back of a spoon. Reduce heat. Stir in grated Pecorino Romano. Grate half of the black summer truffle right into the sauce. Remove sauce from heat and stir in remaining butter.
- Heat a large pot filled with salted water until just boiling. Turn heat down to medium and add gnocchi, cooking just until they rise to the surface. Remove with a slotted spoon and transfer to skillet with creamy sauce. Season with salt and pepper. Toss to coat.
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