Gnocchi

By Chef Michael DeLone

This recipe, which serves four, is a very simplified version of what I do in the restaurant as I would never use packaged gnocchi, but this is both easy and impressive for a home cook because it utilizes one of the rarest ingredients on the planet, so it’s always a crowd pleaser.

Ingredients

·       1 cup heavy cream 

·       1/4 cup Pecorino Romano cheese, grated 

·       1/4 Tsp Truffle Salt

·       Cracked Pepper to taste

·       2 tsp. (per bowl) of Black Truffle grated

·       1 Package DeCecco potato gnocchi no. 401

Method

·       Place cream in a saucepan over medium-high heat and bring to a simmer

·       Once simmering slowly add cheese and truffle salt whisking constantly until completely melted into the sauce Remove pot from heat

·       Add gnocchi to sauce and toss until well coated

·       Using a microplane, grate about 2 tsp of fresh truffle over the warm gnocchi

·       Season with pepper as needed, serve, and enjoy!