Gnocchi Tartufo Recipe

Preparation and Cooking

1. 1

   Make the Gnocchi

   Boil the potatoes in salted water until fork-tender. Drain and let cool slightly. Peel the potatoes and mash them until smooth.

2. 2

   Combine Ingredients

   In a large bowl, mix the mashed potatoes with the flour, egg, and salt until a dough forms. It should be soft but not sticky. If needed, add more flour until the right consistency is achieved.

3. 3

   Shape the Gnocchi

   Divide the dough into sections and roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges.

4. 4

   Cook the Gnocchi

   Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

5. 5

   Prepare the Sauce

   In a saucepan, heat the heavy cream over medium heat. Add the grated Parmigiano-Reggiano cheese and stir until melted and smooth. Stir in the black truffle and season with salt to taste.

6. 6

   Combine Gnocchi and Sauce

   Add the cooked gnocchi to the sauce and gently toss to coat. Drizzle with black truffle oil and garnish with chopped parsley before serving.