Soft, pillowy homemade potato gnocchi tossed in a rich black truffle cream sauce — this is Italian comfort food at its most elegant. Simple to prepare and extraordinary in flavour.
Ingredients (serves 4)
- 1kg potatoes
- 250g plain flour (type 00)
- 4 teaspoons black truffle paste
- 200ml cooking cream
Method
Boil the potatoes in their skins until tender. Peel them while still warm and pass through a potato ricer onto a clean work surface. For technique guidance, Bon Appétit covers the classic method in detail. For the right equipment, Williams Sonoma carries a reliable potato ricer.
Add the flour and a pinch of salt and knead gently until a soft, smooth dough forms — be careful not to overwork it.
Roll the dough into long cylinders approximately 2cm in diameter. Cut into small pieces and roll each one over the back of a fork to create the classic gnocchi ridges.
In a wide pan, combine the black truffle paste with the cream. Stir well and warm gently over low heat.
Bring a large pot of salted water to the boil and cook the gnocchi. They are ready when they float to the surface — this takes just 1 to 2 minutes. Drain immediately.
Toss the gnocchi in the pan with the truffle cream sauce and serve immediately.
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