Plus I got ridiculously giddy over the fact that when cooking the gnocchi, you know it's done when it floats to the top. How cool is that?! I told everyone. And giggled. Yepp.
BUT, then I got some daRosario truffle oil to try. And I knew I needed to make my own, new, and improved (in my humble opinion) gnocchi with a truffle sauce.
Now let's break down what we have here:
A super simple,super easy recipe for luscious and pillowy, melt in your mouth, ricotta gnocchi.
That you then toast, which brings in such a delicious, buttery, toasted flavor.
A rich (but not TOO rich) sauce made with...wait for it...FAT FREE EVAPORATED MILK (not cream-so it's not going to be quite as detrimental to some of our pre-wedding semi-diet-y type things), freshly grated Parmesan cheese, and, of course, truffle oil. To taste. So it can be as flavorful or as subtle as you want!
(and ya know...you can also just make the gnocchi and just put whatever sauce you like on em. It's cool. Whatever floats your boat.)
I'm like....super excited about this one you guys. You're gonna LOVE THIS!
Toasted Ricotta Gnocchi with Parmesan Truffle Cream Sauce
Author: Kayle, "The Cooking Actress"
Gnocchi recipe from Katherine Martinelli
- 12 oz. ricotta
- 2 cups (approximately) 00 or all purpose flour
- 1 egg
- 1 tbsp. butter
- 1 tbsp. all purpose flour
- 1 and 1/2 cups (12 oz. can) fat free evaporated milk
- 1-1 and 1/4 cups freshly grated Parmesan cheese
- truffle oil, to taste (I used 17 drops)
- To make the gnocchi
- In a large bowl mix together the ricotta and egg with 1 cup of flour.
- Then knead the dough by hand, adding as much flour as needed until you have a smooth, elastic dough that's soft but not sticky.
- Cover the ball of dough in plastic wrap and refrigerate 30 minutes.
- Separate the chilled dough into about 8 pieces. One at a time, on a floured surface, roll each piece into a long, even, snake.
- Cut each snake into approx. 1/2 in. pieces and set aside (possibly on parchment paper) until all the dough has been cut.
- Bring a large pot of salted water to a boil.
- Add in all the gnocchi at once and boil, stirring often, until the pasta floats to the top (about 3-5 minutes).
- Drain gnocchi and set aside (or, if not toasting, just serve with desired sauce).
- While the pot of water is coming to a boil, melt 1 tbsp. butter over medium heat in a medium saucepan.
- Once the butter has melted, whisk in 1 tbsp. flour until bubbly.
- Add in evaporated milk, raising the heat to medium-high, and whisk constantly as you bring it to a boil.
- Once the sauce has thickened and reached is gently boiling, remove from heat and stir in cheese until smooth and melted.
- Add in truffle oil, a few drops at a time, stirring after each addition and tasting, until it reaches your desired flavor.
- The sauce will continue to thicken as it cools.
- Lightly coat a large pan with olive oil, and heat over medium-high heat. Add in desired amount of gnocchi (don't overcrowd pan--I like to toast the gnocchi right before I'm ready to serve/eat). Cook for about 2-3 minutes, then flip and cook another 2-3 minutes, until each side is a golden brown.
- Serve toasted gnocchi with a generous blanket of truffle sauce.