1kg potato (agria, floury type)
6 egg yolks, 1 extra
1 cup grated Parmesan
1/2 tsp grated nutmeg
1 tbsp flaky salt
2 cup flour
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On oven tray large enough to hold potatoes sprinkle enough rock salt
Add potatoes and roast 180-200C for 45-60min til a well cooked (skin will be crisp), cool 10min
Cut in half and scoop flesh w spoon
Put flesh thru a ricer, mouli or grate on box grater
Make a well in the mound, add eggs cheese and seasoning, mix with fingers into the potato
Sprinkle 1/2 cup flour over the mix, fold the dough over & onto itself a couple times, sprinkling remaining flour each time/fold. Try not to knead it. If too dry add extra egg or water.
Dough will give under slight pressure. It will feel firm but yielding.
To test dough, roll a ripe size portion with hands on floured board. If holds together it is ready, if not add more flour to the dough and press and fold again a few times. Test again.
Shape gnocchi by cutting and rolling cup/baseball size dough pieces into long ropes. Cut at intervals that suit you. Leave on floured work space.
Bring large pot of salted water to boil, plunge batches of gnocchi into it, when they rise to surface for around 1min further. Remove into a large bowl with iced water. Drain and and toss with olive oil to prevent sticking
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Red Wine & Truffle Jus
250ml red wine
500ml good quality veg or chicken stock (home made is best!)
100g truffle butter (50g grated truffle/500g unsalted butter is a good ratio)
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Bring wine to boil and reduce by half
Add stock and reduce by two thirds
Remove from heat and cook a wee bit, whisk in the chilled diced butter bit by bit until you get a nice creamy truffly sauce. Season as required
Pan fry gnocchi in batches til golden
In large bowls/plates, toss gnocchi with roast pumpkin, nuts of your choice, wilted greens and fresh parsley, grate over truffle, parmesan and drizzle with the red wine sauce. YUM
A huge Thank you to Sam for sharing his delicious recipe using our Truffle Butter
