The black truffle season is in full swing! Treat yourself to soft homemade gnocchi coated with a rich truffle cream. A recipe that is both simple and sophisticated, for a moment of pure indulgence.
Preparation: 40 minutes • Cooking: 40 minutes
Ingredients for 4 people
For the gnocchi:
- 500 g starchy potatoes (such as Bintje…)
- 1 egg yolk
- 220 g flour
- A generous pinch of truffle fleur de sel
For the truffle cream:
- 30 cl heavy cream
- 1 whole black truffle or 1 fresh black truffle
- ½ bunch chopped chives
- Salt and freshly ground pepper
Method
- Prepare the gnocchi. Rinse the potatoes and cook them in a large pot of salted water for 30 minutes until tender.
- Meanwhile, gently heat the cream, season with salt and pepper, and off the heat, add half of the truffle thinly sliced. Let infuse.
- Once the potatoes are cooked, peel them and mash them, then let the mash cool.
- Add the egg yolk to the mash, then work the dough by hand, gradually incorporating the flour and truffle fleur de sel until smooth. Divide the dough into 4 portions and roll them into logs about 2 cm in diameter.
- Cut each log into 2 cm pieces, then roll each piece on a fork or gnocchi board to form their shape and ridges. Set aside on a floured plate until cooking.
- Bring a large pot of salted water to a boil and cook the gnocchi until they float. Add the drained gnocchi to the truffle cream, toss quickly over high heat, adjust seasoning, and serve immediately, garnished with chives and the remaining fresh truffle in thin slices.
- Enjoy immediately!
Photography and culinary styling: Studio CABA - Audrey Cosson and Bérengère Abraham
