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Gnocchi (Ricotta with Black Truffles)
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 2 hours
Cook Time: 20 minutes
Serves: 6 Individuals

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 Egg

Gnocchi Sauce:
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.


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