Truffle Cream Gnocchi & memories from Osteria Santo Spirito
I’ve been wanting to make this heavenly dish for a long time. It is so rich and creamy, you won’t believe how easy it is to make. I first had this it when I was in Florence about 5 years ago. If you’d like to read about it and *Osteria Santo Spirito (where I had it)….just click >>HERE<<
Truffle Cream Gnocchi
THE INGREDIENTS -
Approx 1 lb of Gnocci - Homemade or store bought
1 small shallot, minced very small
1 clove garlic put through a garlic press or minced very small
1 cup heavy cream
4 tablespoons butter
1 tablespoon minced black truffle and oil - see note below before adding the truffles
Salt and pepper
2/3 cup Pecorino cheese, finely grated
Extra pecorino cheese, truffles and truffle oil for garnish
Note - In this recipe I used the Italian truffles that I had in the quantity above. I honestly didn’t like the texture of the actual truffles in this recipe because everything else was so creamy. I prefer now to use just the oil so the the consistency of the recipes ingredients are all more alike. I am not familiar with cooking truffles though so maybe there is a way to soften them more before adding to the sauce. Let me know :) Either way this recipe is delicious, so you can choose to do what you like. Just go slowly with the truffles and oil. Maybe add in half and taste it and then adjust the flavor as desired.
*I’m pretty sure that the gnocchi at Osteria Santo Spirito were made only with oil because I don’t remember any little bits of actual truffle. They also put a layer of cheese on top of the dish and then broiled it until bubbly and golden (you can see a picture if you visit the post I wrote about it). If you would like to do this you could use a little pecorino or parmesan cheese.
THE PREPARATION -
In a skillet or a medium saucepan heat some olive oil and a little butter (if desired), when hot add in the shallot and sauté a few minutes. Add in the garlic and continue to cook until both the shallot and garlic are nice and soft. The gnocchi and the sauce will both have smooth textures so it is important to cook the shallot and garlic until they are cooked well.
Bring a large pot of water to a boil. While you are waiting for the water to boil, continue making the sauce. To the shallot and garlic, add in the heavy cream. Bring to a simmer but do not boil. Then add in the butter, truffles, and pecorino cheese. Stir to combine. I like to stir with a whisk to mix the pecorino in well and make sure the sauce is nice and creamy. Take off the the heat or turn very very low while the gnocchi finishes cooking.
Lightly salt the boiling water and then add in the gnocchi. This will probably need to be done in a few batches so you don’t over crowd the pot. The gnocchi will sink to the bottom and then slowly float to the top. I usually leave them for a min or so once they are at the top to cook through. Make sure to keep the water at a nice low boil. When done, use a slotted spoon to remove the gnocchi from the water and place directly into your prepared sauce. For store bought gnocchi you should follow the package directions but it will more or less be the same as above
Stir gently to coat the gnocchi with the sauce. Serve with extra pecorino cheese and additional truffles or truffle oil if desired.
Buon Appetito!!
