This is definitely one of our favorite recipes. I first tasted truffles in England and it was a shock for me. I would say that in order to fully understand the taste of truffles you should eat them for some time. But perhaps it is individual. They work best with cream, pasta or eggs. Truffles produce a fragrance called dimethyl sulfide, which acts as an aphrodisiac. So it pleases everybody really 🙂
For 2 portions
800 g baking potatoes
200 g coarse salt
2 egg yolks
50 g butter
200 g semolina
1 small cucumber
1 black truffle
300 ml double cream
30 g pecorino cheese
10 ml white truffle oil
some rocket salat for garnish
Prick the potatoes with a knife and and place them on coarse salt in a tray. Bake at 180 degrees for about 1 hour – depending on the size of potatoes. Just try one potato with a fork to test if it is ready. It should go in easily.
Cut the potatoes in half, scrape them out and pass through a sieve. Stir in egg yolks and melted butter. Finally, add the flour and season the whole mix lightly.
Put the mixture into a piping bag. Take a plate and stretch some cling film on it: make sure it is tight. Then cut off the corner of the bag. Make long potato stripes and chill them in the fridge.
Cook the gnocchi in a bamboo steamer for about 8-10 minutes. It’s good to use a baking paper or just them on the plate. Let them cool down a bit again and cut into diamond shapes.
Slice the truffles with fine slicer – the best are made of olive wood and you can buy them in specialized Italian stores. Cut the truffle with a cutting ring and use the rest for truffle cream. Work quickly because they dry out and you want to eat them fresh. Slice the cucumber thinly and cut out rings, do the same with radishes.
Reduce the cream by half, add the trimmings of truffles, grated cheese and truffle oil. Season with salt and pepper.
Finally, fry the gnocchi until golden brown with butter and check the seasoning. Pour a little cream on the plate, add the remaining ingredients and garnish with rocket, pecorino cheese and fresh truffle. Enjoy!