1 fresh black winter truffle 3 small cloves fresh garlic, finely minced 4 tablespoons butter 2 tablespoons flour 2 cups heavy cream 1 1/2 cups fontina cheese, grated 1 cup parmesan cheese, grated 2 pounds gnocchi salt white pepper
How To:
Bring a big pot of salted water to boil. Cook the gnocchi for 2 minutes. Drain in a colander. Then drizzle with some olive oil and set aside – this helps prevent sticking. Rinse out the same pot. Melt the butter over low heat, add the garlic, stir and cook for 3 minutes. Over very low heat, whisk the flour into the butter/garlic mixture to form a paste. Slowly drizzle in the heavy cream and continue whisking until smooth over very low heat. 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.
** if you want to bake the creamy gnocchi, divide the mixture between 4 small baking dishes. Sprinkle the tops with a mixture of both kinds of cheese (grated), then bake at 350 for 20 – 25 minutes; until lightly golden and bubbly.
Whether you’re a restaurant chef ready to make a connection with the most trusted source in the truffle business or just a connoisseur of black & white truffles, Céline and the team at Gourmet Attitude are ready to bring you the best.