Gnocchi With Black Truffle (Gnocchi Al Tartufo Nero)

Yield: 4 servings
Ingredients:
Gnocchi
- 2 ½ pounds (1.1 kg) Yukon Gold potatoes
- 1 ½ cups (350 ml) Tipo 00 pizza/pasta flour (or substitute with all-purpose)
- 1 teaspoon (5 ml) salt
Sauce
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) butter, divided
- 2 shallots, finely diced
- 1 garlic clove, minced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) whipping cream
- 1 cup (240 ml) grated Pecorino Romano
- 1 x 1 ½-1 ¾ ounce (45-50 gram) black summer truffle (or substitute with preserved truffles in oil)
To assemble
- Gnocchi
- Sauce
- Black truffle oil, for drizzling (optional)
- Salt and pepper
- Fresh chives, chopped, for garnish
Special Equipment
- Potato ricer
Method:
Preheat oven to 375 F (190 C).
For the gnocchi, pierce the skins of the potatoes with a fork and bake for 40-45 minutes or until fork tender.
Set aside to cool.
When cool to the touch, peel potatoes, then press flesh through a potato ricer.
Transfer riced potato to work surface and sprinkle with Tipo 00 flour and salt.
Incorporate flour with potato until dough just comes together. Do not overwork. Lightly dust work surface with flour as you go.
To form the gnocchi, pull roughly 1 cup (240 ml) of dough off from the rest and roll into a ¾- to 1-inch (2-2.5 cm) cylinder. Slice cylinder into 3/4-inch (2 cm) pieces. Repeat until you have used up all the dough.
Place the gnocchi on a lightly floured baking sheet and chill in the refrigerator until ready to cook.
For the sauce, heat olive oil and 1 tablespoon (15 ml) butter in a skillet over medium heat. Add shallots and cook until translucent.
Add garlic and cook for another 2-3 minutes.
Add dry white wine and simmer until reduced by half.
Add cream and cook until sauce coats the back of a spoon.
Reduce heat and stir in grated Pecorino Romano.
Grate half of the black summer truffle right into the sauce.
Remove sauce from heat and stir in remaining butter.
To assemble, bring a large pot of salted water to a boil.
Reduce heat to medium and add gnocchi, simmering just until they rise to the surface.
Meanwhile, return the sauce to the heat and warm through.
Remove gnocchi with a slotted spoon and transfer directly into the skillet with the sauce. Season with salt and pepper. Toss to coat.
Divide portions between serving plates. Garnish with chopped chives.
Shave remaining half of truffle over dishes. If desired, drizzle black truffle oil over gnocchi. Serve immediately.
Buon appetito!