White Wine and Truffle Gnocchi
White wine and truffle gnocchi is one of the most refined dishes in Italian gastronomy, combining the intense aroma of black truffle with the smooth, rich flavor of white wine. The creamy Parmesan and cream sauce perfectly coats the soft gnocchi, while the truffle adds a spicy, deep flavor to the dish. This recipe is a perfect choice for an elegant dinner or a special gastronomic experience.
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 they are completely tender.
2
Peel the potatoes while still warm and mash them thoroughly with a potato ricer or fork in a bowl.
3
Let the mashed potatoes cool slightly, then add the egg, salt, and flour. Knead into a soft, non-sticky dough.
4
Divide the dough into several portions and roll them into long cylinders. Cut into approximately 2 cm pieces with a sharp knife.
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
Melt the butter in a skillet over medium heat. Add the finely chopped garlic and sauté gently until fragrant.
7
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
8
Pour in the heavy cream and stir in the grated Parmesan cheese until you have a silky, smooth sauce.
9
Gently toss the cooked gnocchi into the white wine and cheese sauce, ensuring each piece is well coated.
10
Sprinkle with freshly grated truffle, ground black pepper, and chopped parsley for the perfect flavor combination.
11
Serve immediately, garnished with extra grated Parmesan cheese and a drizzle of truffle oil.
