There is nothing quite like the taste of fresh. One of our favorite and most ordered side-dish is our truffle parmesan gnocchi which we make from scratch in-house. Our Executive Chef Matteo Bergamini shares his famous recipe below!
Prep Time: 1 hour
Cooking Time: 15 min
Ingredients for the gnocchi:
- 2 cups Ricotta
- 1 cup Grated Parmigiano
- 7/8 cup A.P. flour
- 1 Whole Egg
Put a large pot of water to boil, add 3 Tbs of salt.
Place all the ingredients in a bowl and with the help of a wooden spoon mix them until all the ingredients clump together and the dough becomes smooth. Place it on a table, previously dusted with flour, tear off a piece of dough about the size of a lemon and with the palm of both hands roll it into a rope about ¾ inch diameter.
With a knife cut the rope crosswise every ¾ inch and arrange them in a single layer on a baking sheet, making sure to sprinkle them with flour so they don’t stick together. Repeat this procedure until you run out of dough. If you want to store your gnocchi to use in the future, place it in a sealed bag inside your freezer.
Ingredients for the sauce:
- 2 cups heavy cream
- 3 Tbs butter
- ½ cup grated Parmigiano
- 4 Tbs chopped fresh black truffle or 2 Tbs black truffle paste
- Pinch of salt and black pepper
In a large saucepan bring to boil heavy cream, butter, and truffle. Let it simmer for 2 minutes. In the meantime, drop the gnocchi in the boiling water.
When your gnocchi starts to float to the top of the pan, you’ll know it’s ready. With the help of a colander, drain your gnocchi. As an extra tip, add some of that boiled water into your sauce. Adjust your seasoning as you like and serve.
Let us know how your dish came out and if you’re in town stop by our Black Barn Restaurant, across the street from Madison Square Park, at 19 E 26 Street in NoMad.