Gnocchi con Erbe, Aglio & Tartufo (Truffle Gnocchi Recipe)

Gnocchi con Erbe, Aglio & Tartufo (Truffle Gnocchi Recipe)
  • courseAntipasto
  • difficultyHard
  • preparation time1 hour 30 minutes

This delicious fall dish combines perfectly-formed gnocchi with decadent shavings of truffle and a subtle herb crust. Consider these truffle gnocchi for an elegant (highly-Instagrammable) antipasto at your next dinner party.

Gnocchi con Tartufo, Erbe & Aglio (Truffle Gnocchi Herbs & Garlic)
Recipe courtesy of Chef Emanuele Scarello of Great Italian Chefs

For the Gnocchi:
2 pounds potato
6 ounces strong bread flour
1 ¼ ounces egg yolk
Nutmeg
Salt

For the Garlic Sauce:
3½ ounces garlic cloves, peeled
1 1/16 ounces shallots
4 2/3 ounces potato
1½ ounces white wine
¼ ounces salt
6 2/3 ounces cream
Extra virgin olive oil, for cooking

For the Herb Crust:
1/3 ounces  parsley
1½ ounces breadcrumbs
1½ ounces Parmigiano Reggiano
1½ ounces butter, softened

For Serving: 
1 handful spinach
1 fresh black winter truffle
1 handful of edible flowers

To Make the Gnocchi: 
Preheat the oven to 356°F. Cook the potatoes in the oven for 40–50 minutes. Once cooked, mash them immediately and add the other ingredients.

Knead until fully incorporated then roll the mix into cylinders. Cut into ¾ in pieces and roll to make gnocchi. Cook for 4–5 minutes in salted boiling water.

To Form the Garlic Sauce:
Blanch the garlic five times in boiling water, changing the water each time. Sauté the shallot over low heat with the potatoes and extra virgin olive oil. Add the white wine, and continue cooking. When the potatoes are perfectly cooked, add the garlic, salt, and fresh cream, then bring everything to 176°F. Blend well until smooth and keep warm.

To Create the Herb Crust:
In a mixer, blend the parsley, breadcrumbs, Parmigiano Reggiano, and softened butter. Spread out on a silpat mat to a 1/16 in thickness, and freeze. Once frozen, cut into small circles and place one on top of each gnocco.

Place the gnocchi under a grill until the herb crust is golden brown.

To Serve:
Wilt the spinach in a saucepan. Plate it with the gnocchi, garlic sauce, truffle shavings, and edible flowers.

Black Truffle Shaver

Discover more ways to enjoy fresh truffles with Eataly Magazine's guide and find fresh truffles and truffle products online or at your local EatalyBuon appetito!