Istrian Gnocchi with Truffle Cream

Ingredients for Istrian Gnocchi with Truffle Cream

• 190g plain flour

• 1 large egg

• 1 1/2 teaspoons salt

• 1 tablespoon extra-virgin olive oil

• 60 to 80ml water

• 160ml double cream

• 4 teaspoons truffle butter

• 30g grated Parmigiano-Reggiano (80g )

• grated Parmigiano-Reggiano

Sift flour in a mound on a wooden board or work surface and make a well in centre. Add egg, salt, oil, and 60ml water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough. If it seems dry, add water (up to 2 tablespoons ). Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.

Quarter dough. Working with 1 piece at a time (keep remainder covered with plastic wrap), roll dough between your palms into a 6-inch log, then cut crosswise into about 26 (1/8-inch-thick) pieces. Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in centre, tapering to 1/8 inch thick at ends. Transfer to a flour-dusted kitchen towel (not terry cloth).

Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until cooked through, 15 to 18 minutes.

Meanwhile, heat cream with truffle butter and 1/4 teaspoons each of salt and pepper in a 12-inch heavy skillet over medium heat until hot.

Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.