Truffled Gnocchi With Mushroom Ragu Recipes

TRUFFLED GNOCCHI WITH MUSHROOM RAGU

Steps:

• To make the Gnocchi, pre-heat the oven to 180°c and place the potatoes on a baking sheet.
• Place in the oven and bake until the potatoes are soft and fluffy on the inside.
• Remove from the oven and allow to cool for 10 minutes.
• Halve the potatoes and scoop out the flesh and place into a bowl.
• Mash the potatoes and add the egg yolk, truffle oil, seasoning and just enough flour to form a soft, but firm, dough.
• Break tennis ball-sized pieces off the dough and roll into long sausages. Slice your gnocchi into desired lengths and press on them with a fork to create little indents to suck up the sauce.
• Place on a floured tray and set aside until you're ready to cook the gnocchi.
• To make the ragu, melt the butter in a frying pan and fry the mushrooms until golden brown.
• Add the garlic and rub and fry for another 30 seconds then add the wine, stock and thyme.
• Allow the sauce to bubble and reduce for 10 minutes then add the lemon juice, cream and season to taste.
• To cook the gnocchi, bring a large pot of salted water to the boil and drop the gnocchi in gently.
• Once they float to the top they're cooked. Scoop them out with a slotted spoon and toss them with the mushroom ragu.
• Serve immediately with a generous amount of grated Parmesan.

BLACK TRUFFLE GNOCCHI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, and reserve and set aside 1/4 cup cooking water.
• Bring shallots and wine to a boil in a large saute pan. Reduce heat slightly and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved cooking water, gnocchi, and Grada Padano cheese; toss until evenly covered and cook over medium-low heat until heated through and cheese has melted. Add pepper and truffle salt; toss well.
• Transfer to a large serving bowl. Top with shaved truffles and remaining cheese and season with black sea salt and pepper.