No special equipment is needed to make this classic Italian dish.
2.2 pounds Ricotta Cheese
¾ cup of grated, Parmesan Cheese
2 cups of Flour
2 ½ teaspoons of Black Truffle Oil
½ Black Truffles, finely grated
1 cup of Butter
1 teaspoon of Salt
1 clove Garlic
¼ teaspoon White Pepper
2 ½ teaspoons Parmesan Cheese
½ Black Truffles, shaved
Bring together in a bowl all the ingredients for the gnocchi and stir together until completely mixed, then let it rest in the refrigerator for one hour.
After an hour, use 2 tablespoons to shape an oval shape (quenelle) to make the oval-shaped gnocchi, and put in the fridge to set up.
In a large stock pot, add a couple of tablespoons of salt and bring the water to boil. Put the gnocchi in the boiling water and when it is done it will float to the top. With a slotted spoon, pull the gnocchi out and place in a serving bowl.
In a sauté pan, place all of the sauce ingredients and warm – until the sauce becomes light brown. Pour the sauce over the gnocchi and finish by adding the grated parmesan and the shaved truffle.