Mushroom Truffle Gnocchi Recipe
Black truffle, wild mushroom, and parmesan.
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Ingredients
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Gnocchi
Mushroom Truffle Sauce
To Cook & Finish
Method
Gnocchi
- 1
- 2
- 3
Make dough
Combine warm riced potatoes, grated Parmigiano-Reggiano, egg, salt, pepper, and nutmeg. Mix gently. Add 1 cup of flour and fold with your hands until dough just comes together. If too sticky, add up to remaining 1/2 cup flour a tablespoon at a time. Do not overwork — dough should be soft and slightly tacky.
- 4
Shape gnocchi
Divide dough into 4 portions. Roll each into a 3/4-inch (2 cm) rope on a lightly floured surface. Cut into 3/4-inch pieces. If you want ridges, roll each piece over the back of a fork or a gnocchi board. Lightly dust finished gnocchi with flour to prevent sticking.
- 5
Chill (optional)
If not cooking immediately, place gnocchi on a tray in a single layer dusted with flour and chill in the fridge for up to 2 hours or freeze on the tray until firm, then transfer to a bag.
Mushroom Truffle Sauce
- 6
Prepare mushrooms and aromatics
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When shimmering, add sliced mushrooms in a single layer (work in batches if needed) and let them brown without moving for 2–3 minutes, then stir and continue until golden, about 4–6 minutes. Transfer mushrooms to a bowl and set aside. Reduce heat to medium and add remaining butter. Add minced shallot and sauté until translucent, about 2 minutes. Add garlic and cook 30 seconds until fragrant.
- 7
Deglaze and reduce
Pour in the dry white wine and scrape up browned bits from the pan. Let wine reduce by half, about 2–3 minutes.
- 8
Finish sauce
Return mushrooms to the pan. Add stock and cream, stirring to combine. Simmer gently until sauce thickens slightly, 3–4 minutes. Stir in grated Parmigiano-Reggiano and chopped fresh truffle (or thin truffle slices). Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat and stir in truffle oil and chopped parsley.
To Cook & Finish
- 9
Cook gnocchi
Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Drop gnocchi in batches (do not overcrowd). As soon as gnocchi float to the surface, cook 60–90 seconds more until tender. Use a slotted spoon to transfer cooked gnocchi to the skillet with the mushroom truffle sauce.
- 10
Combine and finish
If sauce seems tight, add up to 1/2 cup reserved gnocchi cooking water a few tablespoons at a time to loosen and create a silky emulsion. Gently toss gnocchi in sauce over low heat for 1–2 minutes to marry flavors. Taste and adjust seasoning with salt, pepper, or a few drops more truffle oil if desired.
- 11
Serve
Divide gnocchi among warm plates. Sprinkle with extra grated Parmigiano-Reggiano and more chopped parsley. If you have extra fresh truffle, shave a few thin slices over each portion. Serve immediately.