Gnocchi with truffle oil and sage

2 servings

45 minutes

Gnocchi with truffle oil and sage is a true delight of Italian cuisine. This exquisite recipe originates from the traditions of Northern Italy, where potato gnocchi became an integral part of home comfort. Tender, airy gnocchi infused with the aroma of forest mushrooms and sage create a harmony of flavors. The final touch is truffle oil adding sophistication and parmesan providing zest. The dish is perfect for a romantic dinner or festive gathering, leaving unforgettable impressions of its delicate, rich taste. Serve the gnocchi freshly made, enjoying their soft texture and exquisite aroma that will transport you to the heart of Italy.

Energy value per serving

• Calories: 969.3
• Proteins: 18.9g
• Fats: 68.6g
• Carbohydrates: 69.4g

Ingredients

• Potato: 300 g
• Chicken egg: 1 pc
• Wheat flour: 100 g
• Salted butter: 100 g
• Forest mushroom mix: 200 g
• Sage leaves: 1 tbsp
• Olive Truffle Oil: 2 tbsp
• Parmesan cheese: 30 g
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender. Drain all the water and let the potatoes cool slightly.

   Required ingredients:

   • Potato: 300 g

2. Peel the potatoes and pass them through a potato press into a large bowl. While the potatoes are still warm, add 2 pinches of salt, a lightly beaten egg, and flour.

   Required ingredients:

   • Potato: 300 g
   • Chicken egg: 1 piece
   • Wheat flour: 100 g

3. Quickly mix and place on a floured work surface.

   Required ingredients:

   • Wheat flour: 100 g

4. Knead the potato mixture until you get a soft, slightly sticky dough. Kneading is easy, no special effort is required.

   Required ingredients:

   • Potato: 300 g
   • Wheat flour: 100 g

5. Cut the dough into two parts and roll each into a long sausage shape about 1.5 cm in diameter. Cut the sausages into pieces 2 cm long.

6. Place the poplar on a lightly floured clean kitchen towel.

7. Pour water into a large pot, add salt, and bring to a boil.

   Required ingredients:

   • Salt:  to taste

8. Throw several poplars into the water and boil them for about 2 minutes. They are ready when they float to the surface.

9. Meanwhile, melt the butter in a wide skillet over medium heat. When the butter is hot, add the mushrooms and cook them, stirring for 2 minutes before adding the sage. Season with salt and pepper and remove the skillet from heat.

   Required ingredients:

   • Salted butter: 100 g
   • Forest mushroom mix: 200 g
   • Sage leaves: 1 tablespoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

10. Place the prepared poplars in the pan and mix them with mushrooms.

11. Place the poplar with mushrooms on two serving plates, drizzle with truffle oil, sprinkle with freshly grated parmesan, and serve.

    Required ingredients:

    • Olive Truffle Oil: 2 tablespoons
    • Parmesan cheese: 30 g