HOW TO SEASON TRUFFLE GNOCCHI: THE PARMESAN CREAM RECIPE
The recipe for a quick first course made with Parmesan cream and tips to make it.
I go crazy for quick, faux-gourmet first courses like this. Yes, because they are really easy to make and I can assure you the result is impeccable, very simple and within everyone’s reach.
In short, after making this dish, you’ll be licking the sauce like my kids 🙂
So let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz potato gnocchi
- 1 cup grated Parmesan
- 1/2 cup pecorino (optional)
- 1 ladle cooking water (from cooking)
- salt
- 0.2 oz white truffles (shavings)
Tools
- Whisk
- Pot
- Cheese slicer
- Bowl
Steps
Put a pot with plenty of water on the heat and bring it to a boil.
While waiting for the water to boil, prepare the sauce: in a bowl pour the grated cheese and add the pecorino as well; if you don’t like it, just use all Parmesan.
Whisk in hand and a good ladle of cooking water on the other side — pour it in a thin stream over the Parmesan, stirring each time: a wonderful cream will form.
Adjust salt to taste and add a few peppercorns if you like.
As soon as it reaches a boil, add the gnocchi, wait the cooking time and, as soon as they rise to the surface, pour them over the sauce which, with the heat of the gnocchi, will become smooth again.
Finish with a generous handful of truffle shavings.
