It’s black truffle season (you can get them all year long, of course, but in between December and February black truffle season peaks, with the truffles achieving their most intense flavor and aroma). So this little gnocchi and truffle dish is a wonderful way to celebrate this seasonal highlight.
For me, truffles always are festive, so I reserve dishes like this for special dinner occasions – and they always make a good addition in a multi-course meal!
Ingredients (4-8 people, depending on the serving size and the number of courses):
Homemade Gnocchi (I prepared them according to this basic recipe for gnocchi)
1 tablespoons butter (or truffle butter)
1 teaspoon flour
1 dl vegetable stock
2 dl heavy cream
1 truffle (fresh or preserved), ca. 15-20g
If necessary, 1 tablespoon of truffle oil (you can decide that for yourself, depending on the size of your truffle and whether your butter was truffled)
salt and pepper
Heat the butter or truffle butter in a second pan. Add the flour and steam over a low heat for 1 minute while stirring. Add stock and cream while stirring, stir until smooth and bring to the boil. Add the truffle oil and keep stirring. Cut the truffles into slices and add together with the preserving liquid. Cook the sauce on a low heat for 5 minutes. Finally season to taste with salt and pepper.
Add the freshly cooked gnocchi to the sauce and mix everything. Plate the gnocchi and truffle cream sauce, top with pieces of truffle and some pecorino – and enjoy!