Difficulty Level: Moderate
Prep Time: 2.5 hours
Cook Time: 15 minutes
Serving Size: 2-4 servings
Ingredients:
Ricotta Gnocchi:
16 oz. whole milk ricotta, strained
3/4 cup ‘00’ flour
3/4 cup Parmigiano Reggiano, finely grated
2 egg yolks
1/4 tsp. salt
Black Truffle Cream Sauce:
3/4 cup heavy cream
2 tbsp. black truffle sauce
1/4 cup Parmigiano Reggiano, finely grated
Directions:
Ricotta Gnocchi:
To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids.
In a mixing bowl, add the strained ricotta, egg yolks, flour, Parmigiano and salt. Use hands to mix well.
Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 in. wide). If the dough is sticky, sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi.
Ricotta Gnocchi in a Black Truffle Cream Sauce:
Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce and thicken the sauce.
Remove from heat and whisk in the black truffle sauce and grated Parmigiano. Whisk until smooth.
Once the water is boiling, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes.
Strain the gnocchi and toss in the black truffle sauce. Plate and top with more grated Parmigiano and serve!