Make It At Home :: Gnocchi with Truffle Parmesan Sauce

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Compliments of Executive Chef, Fabio Viviani


Serves 4



6 Idaho Russet Potatoes

1 cup All Purpose Flour, (plus a little more as needed)

1 cup Grana Padano Cheese, Grated, (plus a little as needed)

Pinch of ground Nutmeg

Salt & Pepper to taste


-Truffle Parmesan Sauce-

1 Shallot, (minced)

2 cloves garlic, (minced)

4 tablespoons oilve

1 quart heavy cream

1 cup Grana Padano cheese, (grated)

Salt & Pepper to taste

2 tablespoons Truffle pate or sauce


Step-by-step to make the gnocchi:

1. Bake the potatoes in oven at 350 Degrees until fork tender. Once cool enough to handle, peel & discard skin. Pass potatoes through a potato mill & refrigerate for 2-3 hours .

2. Remove potatoes from refrigerator & place in a stand up mixer with paddle attachment along with flour, Grana Padano cheese & nutmeg. Mix all ingredients on low until well combined, being careful not to over mix.

3. Divide dough into 4 equal portions, cover with a damp towel & let rest for 30 minutes.

4. Roll each portion of dough to about ½ inch thickness (resembling a rope). Dust with flour as necessary. Cut into 1 inch pieces & slightly dust with flour. Set aside until ready to cook.


Step-by-step to make the truffle sauce:

1. In a large saucepan, sauté shallot & garlic, with olive oil until translucent.

2. Add cream & bring to a boil, reduce by half, then whisk in the Grana Padano cheese. Adjust seasoning with the salt & pepper as needed.

3. Keep warm until ready to use with gnocchi.


Step-by-step to finish to dish:

1. Bring a pot of lightly salted water to a boil, add enough salt to where you can taste it in the water & add gnocchi.

2. In another large sauté pan, heat up truffle cream sauce.

3. Once gnocchi is floating in the boiling water take it out using a spider or a strainer, & add to the sauce.

4. Add the Truffle pate to the pan & incorporate thoroughly. Divide between 4 plates & garnish with crispy sage leaves, crispy pancetta & freshly grated Grana Padano & serve.



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