Gnocchi With Truffle Cream Sauce Recipe

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There are few meals more crowd pleasing than a nice gnocchi with truffle cream sauce. Get a great gnocchi with truffle cream sauce recipe with help from Balducci's Food Lover's Market's Corporate Executive Chef Jason Miller in this free video clip.

Part of the Video Series: Robust Recipes
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Video Transcript

Hello, my name is Jason Miller. I'm the corporate executive chef for Balducci's Food Lovers Market, and today we're going to make a potato gnocchi with a truffle cream. Okay so the first thing we're going to do is we're going to make gnocchi. What we need to do is we're going to just wash some Russet potatoes. We're going to just go ahead and boil them in some salted water with the skin on, bring them out, we're going to peel them, we're going to add some flour, cheese, eggs, a little bit of spice and nutmeg, lemon zest and we're going to make essentially a dough and make these dumplings. We're going to roll them out into little pillows and we're going to blanch them then we're going to cook them in some brown butter and to go with that, we're going to make a wild mushroom and truffle cream sauce. We're just going to roast off some mushrooms in a pan, a little bit of mirepoix, some cream and we're going to finish it with a little bit of truffle oil. What we're going to do is we're going to take a couple of these Idaho potatoes. We've got them washed and cleaned real good and we're just going to boil them in some salted water for about 45 minutes until they are fork tender. So we're going to take them. I've got some water on over here heavily salted. It's very important when you are cooking these potatoes, you know you want to bring the water up to a boil but you don't want it to be a rolling boil because it kind of beats your potatoes up. You're going to start to lose the skin so you know, once it comes to a boil you can crank it down to like, you know, a strong simmer and cook your potatoes that way. So we just have a couple of potatoes here, fresh out of the water, obviously you want to make sure to be very careful you don't want to burn yourself. You can put your potatoes in a little rag if you want and what we're going to do is we're going to peel these, skins should come off pretty easy. Okay we have our potatoes peeled, they're still warm. What we're going to do here is we're going to use what's called a food mill or a ricer. You could use a spaetzel press, anything that you might have laying around the house but the key to these potatoes is to not mix them too much. You don't want to put them in a blender or a Robakowo or any kind of food processor. You don't want to beat them up too too much so we're going to put them in this little food mill here and now we don't want to mix this dough when the potatoes are piping hot. You just want to let them cool for a few minutes and what you want to do is just like making a pasta dough. You make a little well in the middle where we're going to add our egg yolks. I have here some grated Romano cheese, some Locatelli Romano and a cup of just all purpose flour and season it with a little bit of ground nutmeg, some salt and pepper and going to heighten it up with just a little bit of lemon zest. At this point, you know, you want to be careful. You know, you don't want to over-mix it, you know you want to be semi gentle with it but I mean you know, you're not going to break it. You just don't want to mix it too much, you're going to develop a lot of gluten and it will start to get tough. Okay so my dough is starting to form. I'm going to transfer this from a bowl to a board. I'm just going to put some flour down just like kneading bread dough or anything else. Okay we've got a couple gnocchis here made. Now we're going to get over to the water and just give them a quick blanch, just basically par cooking them so they are ready to saute. Put the gnocchi in the water and just a telltale sign that they are done is they start to float. So now that these gnocchis are all starting to float, I am going to pull them out, put them into an ice bath just to instantly stop the cooking and cool them down and out of the pot into the ice water, we're just going to take them out of the ice water, we're going to line them on just a paper towel so they can dry. Alright we're going to start on this truffle cream sauce. The first thing we're going to do is to take a little bit of butter in a medium hot to hot pan. Once the butter goes in we can turn it up to high. We want the butter to brown up a little bit to cook these mushrooms. See these have started to brown up pretty nicely, back in the pan we have some onions, celery and carrots. We're just going to saute that up. Okay we've got our vegetables sauteed. We're going to hit the pan with just a little bit of white wine, just de-glaze that pan. We're going to hit it with just about a cup, cup and a half of heavy cream and finally we're going to finish it with a little bit of white truffle oil. Okay our butter is starting to brown. We're going to just add our pre-blanched gnocchi into the oil or to the butter, I'm sorry. Now that we've got some good color on these, we're just going to hit them with a little bit of fresh parsley, just a squeeze of lemon juice and we're going to call it a day. We have a potato gnocchi with a wild mushroom and truffle cream sauce finished with a little bit of truffle sea salt.

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