Ingredients
- 1 Kg potatoes
- 200 g flour
- 100 g butter plus a little
- 70 g a large black truffle
- 60 g hazelnuts
- 1 egg
- grated Parmesan
- fresh chervil
- extra virgin olive oil
- coarse salt
- pepper
For the recipe of the gnocchi stuffed with truffle in butter, put the potatoes on the baking tray, on a layer of coarse salt, then bake them at 180 ° C for about 1 hour. Meanwhile, prepare the crispy wafer: melt a small piece of butter in a pan, then spread two tablespoons of grated parmesan on the bottom of the pan. Cook for 2 ', then remove the wafer and dry it on a plate. Chop it up.
Wash the truffle well, then cut it with a knife and mash it a little with a fork, in order to obtain a sort of coarse paste; season it with a spoonful of oil and a little pepper. Peel the potatoes and mash them with a potato masher. Collect them in a bowl and mix them with the flour and egg, until the mixture is smooth. Divide it first into small loaves, then into dumplings. Round them, fill them with the truffle and rigateli. Coarsely chop the hazelnuts; melt about 100 g of butter and, when it begins to brown, add the hazelnuts.
Let them season for 1 'and turn off. Meanwhile, dip the stuffed gnocchi in boiling salted water and drain them when they rise to the surface, with a skimmer. Season with the hazelnut butter and serve, completing with the chopped parmesan wafer and sprigs of fresh chervil.
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