By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Truffle gnocchi is the dish that proves comfort and luxury can sit on the same fork. Pillowy potato gnocchi, sage butter, generous truffle butter mixed in, fresh truffle shaved at the table. Made properly at home, the gnocchi is light, the butter is nutty, and the truffle is everything.
Key Takeaways
- Use Maris Piper potatoes, baked not boiled
- Light hand on the dough, don't overwork
- Cook gnocchi until they float, no more
- Toss with truffle butter, finish with fresh shavings
- 8g of [Périgord Black Truffle](https://beleaev.com/products/perigord-truffles-melanosporum-frozen-100g) per portion
The Ingredients
Serves 4
For gnocchi:
- 800g Maris Piper potatoes
- 200g 00 flour, plus extra for dusting
- 1 large egg yolk
- 30g Parmigiano Reggiano, grated
- 1 tsp sea salt
- A small pinch of nutmeg
For the sauce:
- 60g truffle butter (or 60g unsalted butter)
- 12 small sage leaves
- 1 tbsp lemon juice
- 30-40g fresh black truffle, for shaving
For finishing:
- 30g Parmigiano Reggiano, grated
- A few flakes of Maldon sea salt
The Method
Step 1: Bake the Potatoes
Bake whole unpeeled potatoes at 200C for 60 minutes until soft. Cool 10 minutes. Peel while warm.
Step 2: Pass and Mix
Pass the potato through a ricer or sieve into a bowl. Add flour, egg yolk, parmesan, salt, nutmeg. Mix gently with hands. Don't knead. Stop when just combined.
Step 3: Shape
Divide into 4 portions. Roll each on a floured surface into ropes 2cm thick. Cut into 2cm pieces. Roll each piece down a fork or gnocchi board to create ridges.
Step 4: Cook
Drop gnocchi into boiling salted water in batches. Cook until they float (around 90 seconds), then 30 seconds more. Lift out with slotted spoon.
Step 5: Sauce
Melt truffle butter in a wide pan over medium heat. Add sage leaves. Cook 90 seconds until butter is golden and sage is crisp. Add lemon juice off the heat.
Step 6: Combine and Plate
Toss the gnocchi in the sauce. Plate. Shave 8g of fresh truffle directly over each plate at the table. Scatter parmesan and salt flakes. Serve immediately.
Tips
Bake the potatoes, never boil. Boiled potatoes absorb water and need too much flour, making heavy gnocchi. Baked potatoes are dry and produce light gnocchi.
Don't overwork the dough. Mix until just combined. Kneading develops gluten and makes tough gnocchi.
Float test. Gnocchi are done 30 seconds after they float. Earlier and they're undercooked. Later and they're soggy.
Shave truffle at the table. Aroma is volatile.
Variations and Pairings
With white truffle: Use Alba White Truffle for shaving in autumn season.
With wild mushrooms: Add 100g of sautéed wild mushrooms before tossing the gnocchi.
With caviar: Add a small spoon of Royal Oscietra alongside the truffle for triple-luxury.
Wine pairing: A Barolo or premier cru white Burgundy.
For more truffle dishes, see our tagliatelle al tartufo and truffle ravioli recipes.
Frequently Asked Questions
Why baked potatoes?
Baked potatoes are dry. Boiled potatoes absorb water. Dry potatoes need less flour, producing lighter gnocchi.
Can I freeze gnocchi?
Yes. Freeze on a tray in single layer, then bag. Cook from frozen, adding 30 seconds to cooking time.
Can I use shop-bought gnocchi?
Yes for convenience. Look for fresh refrigerated gnocchi, not vacuum-packed. The texture is closer to homemade.
How much truffle per portion?
8g of fresh truffle per portion is generous. The mild gnocchi welcomes truffle.
Further Reading
Truffle gnocchi on a Sunday evening is one of those comfort dinners that quietly proves luxury and homely cooking belong together. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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