Gnocchi with black truffles

By Michael Bonacini

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Ingredients

1.1 kilograms Yukon Gold potatoes
1 1/2 cups (360 milliliters) Tipo 00 pizza/pasta flour (or substitute with all-purpose)
1 teaspoon (5 milliliters) salt
Salt and pepper

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 comes together. Lightly dust work surface with flour as you go.
Pull roughly one cup (240 milliliters) of dough off from the rest and roll into a two to 2.5 centimeter cylinder. Slice cylinder into two centimeter pieces. Repeat until you have used up all the dough. Place dough pieces on lightly floured baking sheet and chill in fridge until ready to cook.

For the sauce:

Heat olive oil and one tablespoon (15 milliliters) butter in a skillet over medium heat. Add shallots and stir to coat. When shallots are translucent, add garlic and cook for another two to three minutes. Add dry white wine and simmer until reduced by half. Add heavy cream and cook until sauce coats the back of a spoon. Reduce heat. 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 combine:

Heat a large pot filled with salted water until just boiling. Turn heat down to medium and add gnocchi, cooking just until they rise to the surface. Remove with a slotted spoon and transfer to skillet with creamy sauce. Season with salt and pepper. Toss to coat.
Divide portions between serving plates. Garnish with chopped chives. If desired, drizzle black truffle oil over gnocchi and shave remaining half of truffle over dishes.

Buon appetito!

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