Istrian Gnocchi With Truffle Cream Recipes

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ISTRIAN GNOCCHI WITH TRUFFLE CREAM



Istrian Gnocchi with Truffle Cream image

Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn't easy, but it's so satisfying once you get the hang of it. And you will.

Provided by Draženka Moll

Yield 4 to 6 (first course) servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 large egg
1 1/2 teaspoons salt
1 tablespoon extra-virgin olive oil
1/4 to 1/3 cup water
2/3 cup heavy cream
4 teaspoons truffle butter
1 ounce grated Parmigiano-Reggiano (1/2 cup)
grated Parmigiano-Reggiano

Steps:

  • Sift flour in a mound on a wooden board or work surface and make a well in center. Add egg, salt, oil, and 1/4 cup water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough. If it seems dry, add water (up to 2 tablespoons). Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
  • Quarter dough. Working with 1 piece at a time (keep remainder covered with plastic wrap), roll dough between your palms into a 6-inch log, then cut crosswise into about 26 (1/8-inch-thick) pieces. Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in center, tapering to 1/8 inch thick at ends. Transfer to a flour-dusted kitchen towel (not terry cloth).
  • Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes.
  • Meanwhile, heat cream with truffle butter and 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat until hot.
  • Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.

BLACK TRUFFLE GNOCCHI



Black Truffle Gnocchi image

Truffle oil adds a twist to this Northern Italian favorite and one of my personal favorites!

Provided by Banging Meals

Categories     Pasta Main Dishes

Time 45m

Yield 4

Number Of Ingredients 12

1 (16 ounce) package cheese gnocchi
⅓ cup finely chopped shallots
⅓ cup Pinot Grigio wine
1 clove garlic, finely chopped
½ cup salted sweet cream butter
1 teaspoon black truffle oil
1 cup finely grated Grana Padano cheese
1 tablespoon ground black pepper
½ teaspoon black truffle salt
3 thin slices shaved black truffle
1 tablespoon Grana Padano cheese, or to taste
black sea salt and ground black pepper, to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, and reserve and set aside 1/4 cup cooking water.
  • Bring shallots and wine to a boil in a large saute pan. Reduce heat slightly and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved cooking water, gnocchi, and Grada Padano cheese; toss until evenly covered and cook over medium-low heat until heated through and cheese has melted. Add pepper and truffle salt; toss well.
  • Transfer to a large serving bowl. Top with shaved truffles and remaining cheese and season with black sea salt and pepper.

Nutrition Facts : Calories 510 calories, Carbohydrate 14.2 g, Cholesterol 152 mg, Fat 41.4 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 22 g, Sodium 970.1 mg, Sugar 0.9 g

BLACK TRUFFLE GNOCCHI



Black Truffle Gnocchi image

A great twist on a Northern Italy favorite! This is always a crowd pleaser and one of my personal favorites.

Provided by Banging Meals

Categories     European

Time 45m

Yield 3 serving(s)

Number Of Ingredients 12

1/3 cup finely chopped shallot
1 finely chopped garlic clove
1/3 cup pinot grigio wine
1/2 cup good quality sweet salted butter
16 ounces cheese gnocchi
1 teaspoon black truffle oil
1/2 teaspoon black truffle salt
1 tablespoon italian black pepper
1/4 cup of reserved pasta water
1 cup finely grated padano cheese
black sea salt (to garnish)
shaved black truffle, not necessary (to garnish)

Steps:

  • Bring shallots and white wine to a boil in a large sauté pan, slightly reduce heat and cook until reduced by half.
  • Add the butter and cook until melted.
  • Add the truffle oil and stir well, remove from heat and set aside.
  • Bring a pot of salted water to a boil, add the gnocchi and cook until done. Before dumping the water remember to reserve the 1/4 cup of water.
  • Place the pan containing the sauce back on a medium-low heat, add pasta water, cheese and gnocchi. Toss until evenly covered and smooth.
  • Add pepper and truffle salt, toss well.
  • Serve in a pasta bowl and top with additional pepper, black sea salt and shaved truffles.

Nutrition Facts : Calories 437.6, Fat 40, SaturatedFat 25.2, Cholesterol 105.5, Sodium 637.3, Carbohydrate 8.5, Fiber 0.6, Sugar 0.1, Protein 8.5

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