Recipe: Truffle Gnocchi Roman Style

Name: Gnocchi truffé a la romaine
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Yield: 4 portions
Ingredients: 1 litre de lait entier; 100 g de beurre (de baratte si possible); 40 g de beurre clarifié fondu(pour le final); 200 g de semoule fine; 1 oeuf entier battu; 1 truffe (mélano) cuite légèrement concassée; 100 g(60+40) de Parmesan fraîchement râpé; sel poivre du moulin et râpure de noix de muscade.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.3/5 (8 reviews) Other dishes

Prep 20 min

Cook 25 min

Rest 2h

Total 2h45

Servings 4 serv.

Ingredients for 4 servings

1 litre whole milk
100 g butter (cultured if possible)
40 g melted clarified butter (for finishing)
200 g fine semolina
1 whole egg, beaten
1 truffle (melano) lightly cooked and crushed
100 g (60+40) freshly grated Parmesan
salt, freshly ground pepper and freshly grated nutmeg

Step-by-step directions

1 In a saucepan, pour a few drops of water then the milk, salt, pepper, butter in pieces and nutmeg. Bring to a boil.

2 Then pour in your semolina and cook for about ten minutes, continuously stirring with a wooden spatula.

3 Off the heat, quickly add your beaten egg and 60 g of Parmesan.

4 Remove your baking sheet from the oven and place a non-stick mat on it, then pour your mixture onto it. Level with the spatula so the height is 2 to 3 cm then let cool.

5 When everything is well set, using a slightly oiled cookie cutter (8 to 10 cm), carefully remove your gnocchi one by one into a large porcelain dish, overlapping them, then remold the leftovers to make more.

6 Preheat your oven to 210°C (Gas Mark 7)

7 Sprinkle the gnocchi with the remaining Parmesan and drizzle a little clarified butter over each, then place in the middle of the oven for about 15 minutes until they are well gratinéed.

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