Recipe for Little Gnocchi with Truffle Oil Butter and Sage
(with help from Gino D’Acampo)
300g floury potatoes such as King Edwards unpeeled
1 small egg lightly beaten
100g plain flour
100g salted butter
120g mixed wild mushrooms
1 tablespoon finely sliced sage leaves
2 tablespoons truffle flavoured olive oil
30g grated Parmesan cheese
salt and ground black pepper
What to do
Put potatoes in large sausepan cover with cold water and bring to boil.. Cook for 25 to 30 mins until tender.Drain well and leave to cool slightly.
Peel the potatoes and press through a potato ricer into a large bowl. While the potatoes are still warm add 2 pinches of salt the egg and the flour. Lightly mix then turn out onto a floured surface. Knead lightly until you have a soft, slightly sticky dough ( Do not overwork or the little gnocchi will be tough)
Cut the dough in half and roll each piece into a long sausage shape about 1.5cm in diameter. Slice into 2 cm pieces.
Lay the pieces (topolini) on a lightly floured clean tea towel.
Bring a large sausepan of salted water to the boil. Drop in the topolini a few at a time , and cook for about 2 mins.They are ready as soon as they float to the surface.
Meanwhile melt the butter in a large frying pan over a medium heat, Once hot stir in the mushrooms and cook for 2 minuets before adding the sage. Season with salt pepper and remove from the heat.
Add the topolini to the frying pan and toss well.
Divide between 2 serving plates drizzle with the truffle oil and serve sprinkled with the Parmesan.
Great with a glass of Prosecco ( or two)
Happy Valentines Day from Tuscanrooms.