Istrian Gnocchi With Truffle Cream
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
53
Sourness
34
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 large
Egg1.5 tsps
Salt1 tbsp
Extra-Virgin Olive Oil1 cup
Water2 cup
Heavy CreamDirections:
1
Sift flour in a mound on a wooden board or work surface and make a well in center
2
Add egg, salt, oil, and 1/4 cup water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough
3
If it seems dry, add water (up to 2 tablespoons)
4
Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes
5
Quarter dough
6
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
7
Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in center, tapering to 1/8 inch thick at ends
8
Transfer to a flour-dusted kitchen towel (not terry cloth)
9
Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes
10
Meanwhile, heat cream with truffle butter and 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat until hot
11
Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated
12
Sift flour in a mound on a wooden board or work surface and make a well in center
13
Add egg, salt, oil, and 1/4 cup water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough
14
If it seems dry, add water (up to 2 tablespoons)
15
Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes
16
Quarter dough
17
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
18
Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in center, tapering to 1/8 inch thick at ends
19
Transfer to a flour-dusted kitchen towel (not terry cloth)
20
Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes
21
Meanwhile, heat cream with truffle butter and 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat until hot
22
Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated