Crafting this potato gnocchi with truffle cheese sauce is like creating a masterpiece, one I slowly revel in with each step. The combination of delicate gnocchi and the luxurious, aromatic truffle cheese sauce transforms a humble dinner into an exquisite culinary experience that makes my taste buds dance with joy.
I adore taking simple components and converting them into something stellar, like my Gnocchi di Patate with Sauce di Formaggio al Tartufo. This dish melds the ever-reliable russet potato with a touch of truffle oil and a couple of different creamy truffle cheeses, resulting in a luxurious, to-the-extreme, delightful taste experience from this dish and heavenly mouthfuls.
Gnudi have never been more fluffy. Their delicate texture has never contrasted better with a sauce this rich and unctuous.
Potato Gnocchi With Truffle Cheese Sauce Recipe Ingredients
- Russet Potatoes: High in carbohydrates and vitamin C, they form the gnocchi base.
- All-Purpose Flour: Adds structure to the gnocchi, providing a source of carbohydrates.
- Egg: Binds the dough and adds protein, enhancing the texture.
- Truffle Cheese: Rich and earthy, it gives the sauce its luxurious depth and creaminess.
- Heavy Cream: Adds richness and a creamy texture, complementing the cheese sauce.
- Black Truffle Oil: Enhances umami with a distinctive truffle aroma.
Potato Gnocchi With Truffle Cheese Sauce Recipe Ingredient Quantities
- 2 pounds russet potatoes
- 1 large egg
- 1 cup all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup grated truffle cheese
- 1 teaspoon black truffle oil
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving
- Q: Can I use a different type of potato?Yukon Gold potatoes can be used to make gnocchi and may yield a slightly denser dumpling.
- Q: How do I know when the gnocchi is cooked?A: When the gnocchi is done, it will have risen to the top of the boiling water. This should take about 2-3 minutes.
- Q: Can I make the gnocchi in advance?A: Yes, the gnocchi can be made in advance and frozen. To freeze, place the gnocchi on a baking sheet in a single layer, and make sure they are not touching each other. Once frozen, transfer the gnocchi to an airtight container, and they should keep well in the freezer for up to a month.
- Q: Is there a substitute for truffle cheese?A: When it’s not possible to find truffle cheese, you can substitute with a mild cheese like Fontina and add a few more drops of truffle oil to get that flavor.
- Q: What is the best way to serve the gnocchi?Toss with the sauce and serve immediately. Garnish with fresh parsley and grated Parmesan before serving for best flavor and texture.
- Q: Can the truffle oil be omitted?A: Yes, but the dish’s signature truffle flavor will be altered. Consider adding a small amount of truffle salt instead, for some truffle essence.
- 2 pounds russet potatoes
- 1 large egg
- 1 cup all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup grated truffle cheese
- 1 teaspoon black truffle oil
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving
How to Make this Potato Gnocchi With Truffle Cheese Sauce Recipe
1. Set your oven to 400°F (200°C) to warm up. The potatoes need to be clean before they are cooked, so wash them well. Then stab the potatoes a few times with a fork so that they do not explode while baking. Next, put them in the oven and bake for about 1 hour. They should be done when they feel tender all around.
2. After cooking the potatoes, allow them to cool somewhat before removing the skins. Push the peeled potatoes through a potato ricer onto a clean working surface.
3. In a small bowl, beat the egg lightly and add it to the riced potatoes. Sprinkle in 1 teaspoon of salt.
4. Slowly add 1 cup of flour to the potatoes, kneading gently until a dough forms. Be careful not to overwork the dough.
5. Portion the dough into 4 equal parts. Shape each part into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch sections to form the gnocchi. Flour the pieces well to prevent sticking.
6. Fill a sizable pot with salted water and bring it to a vigorous boil. Add the gnocchi in batches, cooking them until they rise to the top. Wielding a slotted spoon, scoop out the cooked gnocchi and place them in a bowl. Toss them with a drizzle of olive oil.
7. In a saucepan on medium heat, warm the heavy cream until it begins to simmer. Reduce the heat and stir in the truffle-tinged Gruyère, using a whisk to ensure the cheese melts evenly and the sauce remains smooth.
8. Incorporate the black truffle oil and add salt and freshly ground black pepper to your taste.
9. Combine the cheese sauce and cooked gnocchi, tossing gently to achieve a uniform coating.
10. Present the gnocchi without delay, adorned with the finely chopped fresh parsley and freshly grated Parmesan cheese. Delight in the Potato Gnocchi with Truffle Cheese Sauce, a dish of such elegance and flavor that it leaves one marveling at the simple potato.
Potato Gnocchi With Truffle Cheese Sauce Recipe Equipment Needed
1. Oven
2. Fork
3. Potato ricer
4. Clean working surface
5. Small bowl
6. Knife
7. Large pot
8. Slotted spoon
9. Saucepan
10. Whisk
11. Measuring spoons
12. Measuring cups
13. Cutting board
FAQ
Potato Gnocchi With Truffle Cheese Sauce Recipe Substitutions and Variations
Substitute russet potatoes with Yukon Gold potatoes to yield a creamier texture.
Substitute whole wheat flour for all-purpose flour to achieve a nuttier flavor and a boost of fiber.
Replace the truffle cheese with a combination of Fontina and a touch of truffle salt to replicate the flavor.
If you don’t have black truffle oil, you can use white truffle oil for a slightly different yet equally luxurious taste.
For a lighter option, half-and-half can take the place of heavy cream, but the sauce will be less rich.
Pro Tips
1. Use potatoes that are a day old for making gnocchi; they contain less moisture, resulting in lighter, fluffier gnocchi.
2. Ensure your working surface is well-floured when rolling and cutting the gnocchi dough to prevent it from sticking.
3. Avoid overworking the dough as it will make the gnocchi tough. Knead it just enough to combine the ingredients.
4. When boiling gnocchi, only cook a few at a time. Overcrowding the pot can cause them to stick and cook unevenly.
5. For extra flavor, toast the gnocchi in a pan with butter after boiling for a slight crispness before adding them to the truffle cheese sauce.
Potato Gnocchi With Truffle Cheese Sauce Recipe
My favorite Potato Gnocchi With Truffle Cheese Sauce Recipe
Equipment Needed:
1. Oven
2. Fork
3. Potato ricer
4. Clean working surface
5. Small bowl
6. Knife
7. Large pot
8. Slotted spoon
9. Saucepan
10. Whisk
11. Measuring spoons
12. Measuring cups
13. Cutting board
Ingredients:
Instructions:
1. Set your oven to 400°F (200°C) to warm up. The potatoes need to be clean before they are cooked, so wash them well. Then stab the potatoes a few times with a fork so that they do not explode while baking. Next, put them in the oven and bake for about 1 hour. They should be done when they feel tender all around.
2. After cooking the potatoes, allow them to cool somewhat before removing the skins. Push the peeled potatoes through a potato ricer onto a clean working surface.
3. In a small bowl, beat the egg lightly and add it to the riced potatoes. Sprinkle in 1 teaspoon of salt.
4. Slowly add 1 cup of flour to the potatoes, kneading gently until a dough forms. Be careful not to overwork the dough.
5. Portion the dough into 4 equal parts. Shape each part into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch sections to form the gnocchi. Flour the pieces well to prevent sticking.
6. Fill a sizable pot with salted water and bring it to a vigorous boil. Add the gnocchi in batches, cooking them until they rise to the top. Wielding a slotted spoon, scoop out the cooked gnocchi and place them in a bowl. Toss them with a drizzle of olive oil.
7. In a saucepan on medium heat, warm the heavy cream until it begins to simmer. Reduce the heat and stir in the truffle-tinged Gruyère, using a whisk to ensure the cheese melts evenly and the sauce remains smooth.
8. Incorporate the black truffle oil and add salt and freshly ground black pepper to your taste.
9. Combine the cheese sauce and cooked gnocchi, tossing gently to achieve a uniform coating.
10. Present the gnocchi without delay, adorned with the finely chopped fresh parsley and freshly grated Parmesan cheese. Delight in the Potato Gnocchi with Truffle Cheese Sauce, a dish of such elegance and flavor that it leaves one marveling at the simple potato.