- 1 fresh black winter truffle - 3 small cloves fresh garlic, finely minced - 4 tbsp. butter - 2 tbsp. flour - 2 cups heavy cream - 1 1/2 cups fontina cheese, grated - 1 cup parmesan cheese, grated - 2 pounds gnocchi - salt - white pepper
Bring a big pot of salted water to boil. Cook the gnocchi for 2 minutes. Drain in a colander. To prevent sticking, drizzle on some olive oil.
In a large skillet, melt the butter over low heat, add the garlic, stir and cook for 3 minutes.
In another pot, over very low heat, whisk the flour into the butter/garlic mixture to form a paste.
Over very low heat, slowly drizzle in the heavy cream and continue whisking until smooth.Stir in 2 tablespoons finely minced black winter truffle. Continue stirring until slightly thickened; about 3 – 5 minutes. Stir in the cheeses until smooth. Season to taste with some salt and pepper.
Remove from the heat and fold in the gnocchi. Serve with more shaved truffle as garnish.