Recipes, re-invented from cooking shows
Truffle and Parmesan Gnocchi
Prep. Time:
Baking Time:
Total Time:
10 mins
10 mins
20 mins
Serves:
4
word
Ingredients
2 large floury potatoes 50g ricotta cheese 90g plain flour 1 free-range egg yolk 50g Grated Parmesan cheese grated black truffle Salt and freshly ground white pepper Butter or oil to cook
Method
Preheat the oven to 400 degrees F
Bake the potatoes in their skins for 1–1¼ hours until soft (or, if you prefer, peel and boil until soft). Peel off the skins and mash until smooth – a potato ricer works best here. Mix in the ricotta and flour. Make a well in the middle, add the egg yolk and begin to combine the mixture with floured hands. Work in the parmesan and truffle and keep going until a smooth dough has formed. (Don't overwork it.)
Cut the dough in half and shape each piece into a long cigar shape about 1.5cm round. Using the back of a floured table knife, cut each length of dough into 2cm pieces. Roll each piece over a gnocchi board, using your thumb to press and roll.
Fry in butter or olive oil until golden brown, 1 - 2 minutes on each side.
Instructions
Preheat the oven to 400 degrees F
Bake the potatoes in their skins for 1–1¼ hours until soft (or, if you prefer, peel and boil until soft). Peel off the skins and mash until smooth – a potato ricer works best here. Mix in the ricotta and flour. Make a well in the middle, add the egg yolk and begin to combine the mixture with floured hands. Work in the parmesan and truffle and keep going until a smooth dough has formed. (Don't overwork it.)
Cut the dough in half and shape each piece into a long cigar shape about 1.5cm round. Using the back of a floured table knife, cut each length of dough into 2cm pieces. Roll each piece over a gnocchi board, using your thumb to press and roll.
Fry in butter or olive oil until golden brown, 1 - 2 minutes on each side.
Heading 5
Ingredients
2 large floury potatoes
50g ricotta cheese
90g plain flour
1 free-range egg yolk
50g Grated Parmesan cheese
grated black truffle
Salt and freshly ground white pepper
Butter or oil to cook
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