Gifts From The Gods Recipe
“Gnocchi” of White Corn, Summer Truffle, White Truffle Butter, Roasted Huitlacoche and Parmesan Chef’s Notes: Consider two different cultures sharing a reverence for fungal delicacies. Western European cultures have long held the truffle in high regard, to the point of, at times, considering it a heavenly gift. In the “new world”, beginning with the Aztec culture, they too had their own heavenly gift, huitlacoche – humbly referred to by James Beard as the Mexican truffle. Now let’s bring these two cultures together. We start with a deep and unctuous sauce made with huitlacoche on which delicate corn “gnocchi” is placed, bathed in truffle butter. Finishing with a copious amount of fresh summer Italian truffles, we couldn’t think of a better way to bring these amazing cultures together.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Cook the Gnocchi
Bring a pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove and drain.
- 3
- 4
Combine Gnocchi and Sauce
Add the cooked gnocchi to the skillet with the huitlacoche sauce. Toss gently to coat the gnocchi in the sauce.
- 5
Serve
Plate the gnocchi and sauce, then drizzle with the remaining white truffle butter. Top with freshly shaved summer truffles and sprinkle with grated Parmesan cheese.
