Difficulty Level: Easy
Prep Time: 2.5 hours
Cook Time: 30 minutes
Serving Size: 2-4 servings
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
White Truffle Sauce:
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
2 tbsp. white truffle oil
2 tbsp. unsalted butter
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 pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi.
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.
Remove from heat and whisk in the white truffle oil and Parmigiano until smooth. Add more of each ingredient to taste.
Once the water comes to a boil, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes.
Strain the gnocchi and add directly to a nonstick pan along with the butter. Toast until the gnocchi is golden brown in color on all sides.
Remove from heat and toss with the white truffle sauce. Top with more grated Parmigiano and serve!