500g whole milk ricotta cheese
3 egg yolks
1 cup ‘00’ flour
3/4 cup parmesan, freshly grated
½ teaspoon fine sea salt
Pinch freshly cracked black pepper
300ml fresh cream
½ fresh truffle, finely sliced or slivered
1 tbsp Great Southern Truffle Sauce.
1 - Bring a large stockpot of salted water to a boil over high heat.
2 - Drain the ricotta: while water is heating, drain gnocchi using either a clean tea towel, nut milk bag or paper towel method.
3 - Transfer the ricotta to a large mixing bowl. Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, parmesan, salt and pepper. Stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour. Roll out and cut the dough. Shape the dough into a round disk with your hands, transfer it to a lightly-floured cutting board, and sprinkle the dough lightly with flour.
4 - Cut the dough into eight even pie wedges using a knife or a bench scraper. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares.
5 - Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together)
6 - Boil the gnocchi. Carefully transfer the gnocchi to the boiling water to cook. Then once they float — usually after 30 seconds or so — drain the gnocchi.
7 - Meanwhile, in a separate shallow pan, place cream on medium-high heat, allow reducing until it coats the back of a spoon, taste and season with sea salt. When the cream is thick, add fresh truffle slivers, Great Southern Truffle Sauce and cooked gnocchi. Remove from heat and serve with additional truffle shavings.