Gnocchi are those dishes that are hard to resist. By changing the sauce, you can enjoy a different dish every time that can be homely and delicious or a great gourmet dish. Today I propose a delicious version: baked truffle gnocchi.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 1,059.73 (Kcal)
- Carbohydrates 121.90 (g) of which sugars 22.87 (g)
- Proteins 57.82 (g)
- Fat 38.69 (g) of which saturated 16.67 (g)of which unsaturated 17.39 (g)
- Fibers 23.67 (g)
- Sodium 2,964.35 (mg)
Indicative values for a portion of 500 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
BAKED TRUFFLE GNOCCHI INGREDIENTS
- 8 1/2 cups ragù
- 2.2 lbs potatoes
- to taste salt
- 2 cups flour
- 2.8 oz truffle (for dough)
- to taste grated Parmesan cheese
- 7 oz mozzarella
- 1.8 oz truffle (for decoration and filling)
Tools
- 1 Potato masher
- 2 Casseroles
BAKED TRUFFLE GNOCCHI PREPARATION
First, peel the potatoes, cut them into chunks, and cook them in the microwave until they become soft. I prefer to boil them this way as they will be less watery compared to the normal boiling in water, otherwise proceed with the traditional boiling.
Pass them through the potato masher and let them cool slightly or almost completely. In this way, the potatoes will require less flour and will be lighter with a more intense potato flavor.
Once cooled, add salt, the minced truffle, and gradually the flour until you obtain a nice compact and soft sausage. At this point, shape into logs as wide as a finger and cut them into pieces about 3/4 inch. Then roll them on a fork to create ridges or use the specific tool.
Bring a pot of abundant water to a boil, add salt when it boils, and throw in the gnocchi.
Combine in a bowl gnocchi, ragù, mozzarella, truffle slices, and Parmesan, mix, transfer them to the casserole, sprinkle with mozzarella, and bake for 20 minutes at 375°F in a preheated ventilated oven (you can also turn on the grill in the last minutes of cooking). Before serving, add more fresh truffle slices.
Adriana’s Advice
Boil potatoes whole with the skin if not using the microwave.
Do not overcook the gnocchi, otherwise they will fall apart.
