Monday, January 20, 2014

NEW RECIPE: White Truffle Gnocchi

© Constantine William Spyrou

One of my favorite staples in college is pasta. It's extremely versatile and can be made with a ton of different sauces and styles. My favorites have to be wide rice noodles for beef chow fun, or pappardelle noodles with marinara and Parmesean cheese. However, those don't stack up to the dish I came up with a couple of weeks ago: White Truffle Gnocchi.

Gnocchi are potato and flour dumplings that are extremely fluffy, soft, and light. They cook extremely quickly and take on rich flavors extremely well. This is why I've paired them in this recipe with the classic brown-butter and sage sauce, garnished with Parmigiano Reggiano and white truffle oil. White truffle oil has a strong, pungent flavor, and just a little bit lends some amazing flavor to a dish. 

This dish gets an additional kick from black pepper, which really rounds out and makes the dish so much better! My friends and I tested this recipe out a week ago, and we loved making it! This is something that you will enjoy as well! 

The finished product. Delicious! 

Recipe will serve up to 4 people. 


2 packages fresh gnocchi
2 tablespoons butter
1 tablespoon sage leaves
Black pepper and salt
Parmigiano Reggiano and White Truffle Oil to garnish

If you want to make your own....

3 cups boiled potatoes, mashed
1 cup all-purpose flour
1 egg
1 tablespoon olive oil
Salt and pepper to season


1. Use this step if making your own gnocchi. Combine the potatoes, flour, egg, oil, and seasoning and mix until soft. Be careful not to overmix! Let the dough rest for about 20 minutes before breaking up and cutting it into the gnocchi dumplings.
2. Put on a pot of water and set it boil. Add in some salt and olive oil to flavor the water to taste. Once the water hits a rolling boil, place in the gnocchi and cook for 2 and a half minutes. The gnocchi will float once cooked.
3. Drain the gnocchi. In a pan on medium heat, melt the butter. When it starts turning a nut-brown color, add in your sage and gnocchi. Toss together well, then serve. Grate over the Parmigiano Reggiano, drizzle on a touch of white truffle oil, and finish off with cracked black pepper.

This dish is quick to make, but extremely rich and flavorful and one of the great Italian comfort pastas. Using the richness of the truffle oil and the butter just lifts the gnocchi to an ethereal level.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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