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Ingredients
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Gnocchi
Method
Preparation
- 1
Make the Gnocchi Dough
In a large mixing bowl, combine the ricotta cheese, all-purpose flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it reaches a workable consistency.
- 2
Shape the Gnocchi
On a floured surface, divide the dough into four pieces. Roll each piece into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch pieces. Use a fork to gently press down on each piece to create the classic gnocchi ridges.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
- 4
- 5
Serve the Gnocchi
Toss the cooked gnocchi in the melted Montasio fonduta. Grate the Perigord truffle over the top to taste. Season with black pepper and garnish with fresh parsley before serving.