Gnocchi Albufera Tartuffe Recipe
Shaved Perigord Truffles, White Port Pearl Shallots, Parmesan Froth and White Truffle Sauce. Chef’s Notes: Hearty golden winter potatoes, transforming them into light and airy gnocchi with just a hint of Parmesan.
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Ingredients
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Gnocchi Ingredients
Method
Gnocchi Preparation
- 1
- 2
Make the Dough
In a large bowl, combine the mashed potatoes, flour, grated Parmesan, 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 and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges.
- 4
Cook the Gnocchi
Bring a 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.
- 5
Prepare the Sauce
In a separate pan, heat the white truffle oil over medium heat. Add white port pearl shallots and sauté until translucent. Add in the gnocchi and gently toss to coat.
- 6
Finish with Parmesan Froth
To create the Parmesan froth, heat a small saucepan over low heat and whisk together the remaining Parmesan with a splash of water until frothy. Serve the gnocchi topped with the froth and shaved Perigord truffles.
