Istrian Gnocchi With Truffle Cream Food

ISTRIAN GNOCCHI WITH TRUFFLE CREAM

Steps:

• Sift flour in a mound on a wooden board or work surface and make a well in center. Add egg, salt, oil, and 1/4 cup water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough. If it seems dry, add water (up to 2 tablespoons). Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
• Quarter dough. Working with 1 piece at a time (keep remainder covered with plastic wrap), roll dough between your palms into a 6-inch log, then cut crosswise into about 26 (1/8-inch-thick) pieces. Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in center, tapering to 1/8 inch thick at ends. Transfer to a flour-dusted kitchen towel (not terry cloth).
• Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes.
• Meanwhile, heat cream with truffle butter and 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat until hot.
• Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.

BLACK TRUFFLE GNOCCHI

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.