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
- 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.
- Combine cooled potato with the flour, parmesan cheese, egg yolk, eggs, black truffle, salt and nutmeg. Mix dough as little as possible.
- 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
- 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.
- 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.
- 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.
- Add dumplings to warmed cheese sauce and portion into pasta bowls.
- Garnish with thinly sliced white truffles. Serve Immediately.