Gnocchi con Fontina e Tartufo Idaho® Potato Dumplings with Pontina Cheese & Truffle


  • For Gnocchi
  • 2 lbs. Idaho potatoes
  • 8 oz. all-purpose flour
  • 1 oz. grated Parmesan cheese
  • 1 egg yolk
  • 1 whole egg
  • 1 tbs. diced black truffle
  • Salt and nutmeg to taste
  • For Sauce
  • 1 c. grated fontina cheese
  • 1 c. dry white wine
  • 1 c. manufacturing cream (heavy whipping cream)
  • 1 egg yolk
  • Salt and black pepper to taste
  • 1 oz. fresh white truffle, thinly sliced


Procedure for Gnocchi
  1. Bring a pot of salted water and potatoes to boil; reduce heat to a low boll and cook potatoes until soft. Remove potatoes front water and peel while still hot. Pass potatoes through a food mill, and spread out to cool.
  2. Combine cooled potato with the flour, parmesan cheese, egg yolk, eggs, black truffle, salt and nutmeg. Mix dough as little as possible.
  3. Cut dough into 2 ounce pieces, and roll each piece into 1/2" to 3/4" long ropes (or dumplings). Lightly flour a sheet pan, and line with the dough; cover with a dry cloth.
Procedure for Sauce
  1. In a stainless steel bowl, combine the fonuna cheese and white wine. Allow the cheese to soak for approximately one hour. Drain the wine from the cheese.
  2. In the meantime, bring the cream to a boll. Add the cream to the drained cheese. Place the mixture over a double boiler and stir constantly with a wooden spoon until the cheese is melted. Add egg yolk, mix well and set aside.
To Assemble
  1. Bring a pot of salted water to a boil. Drop dumplings in Cook until dumplings rise to the surface of the water; remove and strain well.
  2. Add dumplings to warmed cheese sauce and portion into pasta bowls.
  3. Garnish with thinly sliced white truffles. Serve Immediately.
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