Gnocchi Mamma Carmela V Recipe

Bake or steam potatoes

Preheat oven to 425°F (220°C). Prick the russet potatoes with a fork and place directly on the oven rack or on a baking sheet. Bake until very tender, about 45–60 minutes depending on size. (Alternatively, steam whole potatoes until tender, about 30–40 minutes.) Allow potatoes to cool until you can handle them but still warm.

Rice potatoes

While still warm, halve the potatoes and pass them through a ricer or fine grater onto a clean work surface. Spread the riced potato into a thin mound to let some steam escape for 5 minutes; this dries them slightly and helps avoid gummy gnocchi.

Make dough

Gather the riced potato into a mound and sprinkle with salt and pepper. Make a well in the center and add the egg yolks. Lightly beat the yolks and begin incorporating them into the potato with your hands or a bench scraper. Sprinkle 1 3/4 cups of the flour over the potato and gently fold until a soft dough comes together. If dough is sticky, gradually add remaining flour by tablespoons — aim for a pliable, slightly tacky but not wet dough. Do not overwork.

Shape gnocchi

Divide the dough into 4 equal portions. Roll each portion into a rope about 3/4-inch (2 cm) diameter on a lightly floured surface. Cut ropes into 3/4-inch pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges; this helps the sauce cling. Place formed gnocchi on a lightly floured baking sheet in a single layer; avoid stacking.

Par-cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, cook gnocchi until they float to the surface, about 1–2 minutes once boiling. Use a slotted spoon to transfer them to a tray lined with a kitchen towel or into a skillet with 2 tbs melted butter to keep them from sticking. Reserve 1 cup of gnocchi cooking water for the sauce.

Sauté aromatics

In a large sauté pan over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook until translucent and soft, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Deglaze

Pour in the dry white wine and raise the heat slightly. Scrape any brown bits and reduce the wine until nearly evaporated, about 1–2 minutes.

Add cream and cheese

Lower heat to medium-low and add the heavy cream. Simmer gently, stirring occasionally, for 3–4 minutes to thicken slightly. Gradually whisk in the grated Parmigiano-Reggiano until melted and the sauce is smooth.

Season and truffle finish

Stir in the black truffle oil, salt and white pepper. Taste and adjust seasoning. If the sauce is too thick, whisk in reserved gnocchi cooking water 1 tablespoon at a time until you reach a velvety consistency that coats the back of a spoon (you may not need the full reserved cup). If using fresh shaved truffle, stir half into the sauce now and reserve some for garnish.

Coat gnocchi

Add the par-cooked (or butter-tossed) gnocchi to the sauce and gently toss over low heat for 1–2 minutes until the gnocchi are warmed through and fully coated. If sauce needs loosening, add a splash of reserved cooking water. Remove from heat.

Plate the gnocchi into warm bowls. Spoon any remaining sauce over the top. Finish with a drizzle of black truffle oil if desired, sprinkle extra grated Parmigiano-Reggiano, chopped parsley, and arrange thin shavings of fresh truffle on top if using.

Serve immediately. Leftovers can be refrigerated up to 2 days; reheat gently in a skillet with a splash of cream or water to restore sauce consistency.