Truffle and Pecorino Gnocchi
Truffle and Pecorino Gnocchi is a truly luxurious dish that combines the refined flavors of Italian cuisine. The intense aroma of black truffle and the salty, spicy character of pecorino cheese create a perfect harmony with the soft, potato gnocchi. This dish is the perfect choice for a special dinner or an exclusive gastronomic experience that is guaranteed to impress gourmets.
Ingredients for this recipe
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Preparation Steps
1
Boil the potatoes in their skins in salted water for about 20 minutes, or until completely tender.
2
Peel the potatoes while still warm, then mash them through a potato ricer or with a fork in a bowl.
3
Let the mashed potatoes cool slightly, then add the egg, salt, and flour. Knead until a soft, non-sticky dough forms.
4
Divide the dough into several portions and roll them into logs. Using a sharp knife, cut into approximately 2 cm pieces.
5
Bring a large pot of salted water to a boil. Cook the gnocchi in small batches until they float to the surface (about 2 minutes), then drain.
6
In a skillet, melt the butter and add one minced clove of garlic. Sauté gently until fragrant, releasing its flavors.
7
Pour in the heavy cream and stir in the grated Pecorino cheese until you have a silky sauce.
8
Gently toss the cooked gnocchi into the cheese and cream sauce, ensuring each piece is coated.
9
Sprinkle with freshly grated truffle and ground black pepper to enhance the flavour even more.
10
Serve immediately, drizzled with a little extra olive oil for the perfect creaminess.
