Potato Gnocchi (serves 4-6)

Ingredients:

• 1 pound Russet potatoes (or your favorite baking potato)
• 4 egg yolks
• 1/2 cup Parmesan cheese
• 1 cup all-purpose flour ( plus a tad more for dusting)
•  Salt, white pepper, and nutmeg, to taste

Procedure:

• Preheat oven to 425 °F
• Wash potatoes and dry them. Cut a large enough piece of tin foil to wrap the potatoes in. Place the tin foil on a baking tray then sprinkle the bottom with a liberal amount of salt (I like coarse salt such as kosher).
• Wrap the potatoes and place in the oven to bake for 45 minutes or until a pointed knife can easily pierce to the center of the potato.
• Let cool until they can be handled. Working with a slightly hotter to handle potato is even better.
• Peel all the potatoes and pass through a ricer, food mill, or use an old-fashioned potato masher.
• Now add the flour, eggs, and cheese to the mashed potatoes. Season with salt, white pepper, and nutmeg.
• Turn the dough out onto a lightly floured work surface and divide into two even portions.
• Combine each portion to form a homogeneous dough, do not over mix. This should only take a minute or so.

Tip: Make small amounts of the dough like this by hand. An electric mixer can overwork small amounts.

Cut long pieces about 3/4 of an inch thick. Gently roll them out to form long ropes.

Potato Gnocchi – table working

Do this with the entire amount of dough (use a light dusting of flour on your work surface if it becomes sticky). Cut a piece about an index finger width and pinch gently to form a dimple.
Dimple method:

Potato Gnocchi – dimple method

I personally prefer this method. It is faster and less messy. If you want to take out your gnocchi board or use the back of a fork that’s always great too.  But, if you’re pressed for time, the dimple method works fine and the end result is equally delicious. 

Tip: Gnocchi will freeze well up to 3 weeks.

To Cook:

• Bring a large pot of water to a boil. Add salt. (I use 2-3 tablespoons.)
• Once they float and rise to the top, they are done.
• Drain well and add to your sauce.

Cauliflower and Truffle Cream Sauce

• • 

    Cauliflower Cream Sauce

    1 large head of cauliflower, cleaned. Remove outer leaves and stalk.

  • 1/2 a potato, peeled and quartered
  • 1 cup diced onion
  • 2 tablespoons butter
  • 1 1/2 cups vegetable stock or unsalted chicken stock.
  • 1 1/2 cups heavy cream ( a little more if needed to cover all the cauliflower).
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese
  • Salt and white pepper to taste
  • Truffle oil and truffle slices to garnish. (I used canned truffle pieces.)

To Make:

• Sauté the onion lightly in the butter for about 2 minutes (no color).  Add the cauliflower, potato, and bay leaf. 
• Cover all with the stock and cream and bring to a simmer. 
• Cook uncovered for about 20-30 minutes. Or until the vegetables are very tender and the liquid has thickened. 
• Let the sauce cool slightly, remove the bay leaf, and puree in a blender. 
• Blend with the Parmesan cheese, add a little water or stock if too thick.
• Reserve the sauce for the gnocchi.

To Plate:

Potato Gnocchi with a Cauliflower Truffle Cream Sauce

Once the gnocchi is cooked add them directly to a pan with the hot sauce. Toss well to coat the gnocchi with the cauliflower sauce. Spoon the gnocchi onto serving dishes and drizzle with the truffle oil and add a few dollops of truffle puree. Serve immediately.  

Buon Appetito!