In the past years, I’ve become somewhat infatuated with truffles. No, not the chocolate kind but the fungus variety. I remember my first taste of truffle popcorn at Muse Restaurant and I was hooked. Nowadays, I like to add truffle oil, butter and salt to whatever I can get my hands on – popcorn, roasted vegetables, aioli, pasta, pizza, drizzled on steak – you get the point. My latest creation is this truffle gnocchi with cremini mushrooms and peas. Unfortunately, I did not have time to make my own gnocchi but found some really good ones at the local Italian market. The smell of truffle wafted through the packaging and I was surprised at how the truffle flavor remained strong and dominant even after cooking the gnocchi. I’ve included the recipe for making the gnocchi below. Let me know if you do end up making them cause I’d love to hear how they turn out.
Truffle Gnocchi with Cremini Mushrooms and Peas (adapted from Saveur)
- 1 lb russet potatoes (about 2), unpeeled
- 1 1/4 cup all-purpose flour, plus more for dusting
- 3/4 tsp kosher salt
- 1 tbsp good-quality truffle oil
- 1 large egg, beaten
- 2 tbsps olive oil
- 12 oz. cremini mushrooms, sliced
- 2 cups heavy cream
- 3/4 cup peas
- salt and pepper
- To make the gnocchi: boil the potatoes in a medium saucepan with salted water until tender, about 20 minutes.
- Drain the potatoes very well, let cool slightly and peel. Put the potatoes through a food mill or a ricer onto a lightly floured surface. Sprinkle the flour and salt over the potatoes and mix together with your hands. Form a mound and create a well in the center and add the truffle oil and egg. Gently bring the dough together and knead until just combined, adding a little bit of flour if it starts to stick. Do not add too much flour or gnocchi will turn out tough.
- Lightly flour a parchment lined baking sheet and set aside. Using a rolling pin, roll to a 1/2″ thickness. Cut that into 1/2″ wide strips. Roll each strip between your hands or on the counter to form ropes. Cut each rope into 1″ portions and roll onto the back of a fork to create the ridges. Transfer gnocchi to the floured baking sheet, cover with a towel and refrigerate.
- For the sauce: bring a large pot of water to boil and add salt.
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally until light brown, about 5 minutes. Add in cream and peas and cook until cream reduces to about half. Season sauce with salt and pepper to taste. Boil gnocchi in salted water until they float, about 2 minutes. Using a slotted spoon, transfer gnocchi to sauce and toss to combine. Adjust seasoning as required.
- Serve hot.