This recipe came from a cooking class organized my fiends at Truffle Shuffle. Chef Suzette Gresham from the two Michelin stars restaurant Acquerello in San Francisco taught this great recipe. You can watch a recording of the entire class.
serves: 4 difficulty: medium prep time: 1 hrs
- 16 oz ricotta
- 3 egg yolks
- 1 oz Parmiggiano cheese
- 1 Meyer lemon
- 3/4 cups 00 flour for the mixture + some more for dusting the work surface
- 1 jar of Truffle Salt
- 4 tbs butter
- 8 sage leaves
The night before you cook the gnocchi you need to drain the ricotta cheese. Place it in a strainer, and then place the strainer in a small stock pot, and put in the fridge.
Grate the Parmiggiano finely with a microplane. Zest the Meyer lemon, and then squeeze the juice.
In a bowl combine the drained ricotta, egg yolks, cheese, pepper, lemon, and 3/4 cups of flour. Mix well.
Season the mixture with black pepper and truffle salt. Taste it, and adjust the seasoning if necessary.
Put a pot of water on the stove to boil, and add salt to it – as you would when cooking any other pasta.
Lightly dust work surface with flour. Form the dough mix into a disc. Cut into 6 wedges. Roll one wedge into a rope ¾” thick.
Use a knife or bench scraper to cut “knuckle” sized pieces.
Do a test with one gnocchi – drop it in the boiling water, and it should initially sink but then float up in less than a minute. Cook for only one min, and remove from the boiling water with a slotted spoon.
Roll and cut the remainder of the dough to resemble little pillows. Set on a cookie sheet, lined with wax paper until all are cut.
Unlike other types of pasta, you can’t freeze the gnocchi before cooking them. You may need to cook the gnocchi in two batches. Prepare an ice bath – i.e. a bowl of water with a few cubes of ice.
Add half of the gnocchi to the boiling water. They should sink and then float up in less then a minute. Cook for one minute, take them out of the boiling water with a slotted spoon and put in the ice bath to stop the cooking process. Keep in the ice bath for only 10 sec, and then take them out of the ice bath and place in a bowl. If you intend to freeze them or keep them in the fridge to be served later – pour 1/3 cup of olive oil over them, and toss them.
Repeat with the other half of the gnocchi.
In my case, I decided to keep them in the fridge until the next day.
A few hours before you are ready to serve the gnocchi, take them out of the fridge, and let them warn up to room temperature.
In a sauté pan, melt the butter until golden brown. mince the sage leaves and add them to the pan. Add the cooked gnocchi to the pan in a single layer. Toss and plate attractively using the sage. If desired, sprinkle lightly with truffle salt.
Serve immediately and shave truffles over liberally.
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