Black Truffle Gnocchi
A great twist on a Northern Italy favorite! This is always a crowd pleaser and one of my personal favorites.
INGREDIENTS
Nutrition- 1⁄3cup finely chopped shallot
- 1finely chopped garlic clove
- 1⁄3cup pinot grigio wine
- 1⁄2cup good quality sweet salted butter
- 16ounces cheese gnocchi
- 1teaspoon black truffle oil
- 1⁄2teaspoon black truffle salt
- 1tablespoon italian black pepper
- 1⁄4cup of reserved pasta water
- 1cup finely grated padano cheese
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- shaved black truffle, not necessary (to garnish)
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DIRECTIONS
- Bring shallots and white wine to a boil in a large sauté pan, slightly reduce heat and cook until reduced by half.
- Add the butter and cook until melted.
- Add the truffle oil and stir well, remove from heat and set aside.
- Bring a pot of salted water to a boil, add the gnocchi and cook until done. Before dumping the water remember to reserve the 1/4 cup of water.
- Place the pan containing the sauce back on a medium-low heat, add pasta water, cheese and gnocchi. Toss until evenly covered and smooth.
- Add pepper and truffle salt, toss well.
- Serve in a pasta bowl and top with additional pepper, black sea salt and shaved truffles.
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