Truffle Gnocchi Recipe
Local mushrooms, sauteed spinach, béchamel sauce, parmesan.
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Ingredients
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Gnocchi
Sautéed Spinach and Mushrooms
Béchamel Sauce
Method
Making Gnocchi
- 1
- 2
Make the Dough
In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add a little more flour.
- 3
Shape the Gnocchi
Divide the dough into small portions. Roll each portion into a long rope and cut into 1-inch pieces. Press each piece gently with a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Sautéing Spinach and Mushrooms
- 5
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 6
- 7
Add Spinach
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
Making Béchamel Sauce
- 8
- 9
Add Flour
Whisk in the flour, cooking for 1-2 minutes until lightly golden.
- 10
Add Milk
Gradually whisk in the milk and cook until the sauce thickens, about 5-7 minutes.
- 11
Season the Sauce
Add nutmeg, salt to taste, and stir in the grated Parmesan cheese until melted and smooth.
Combining Everything
- 12
Mix Gnocchi and Spinach-Mushroom
In a large bowl, combine the cooked gnocchi with the sautéed spinach and mushrooms. Pour the béchamel sauce over the mixture and gently toss to combine.
- 13
Serve
Serve the truffle gnocchi warm, garnished with additional Parmesan if desired.
