This Gnocchi alla Norcina recipe is a must try!
- 3 medium Idaho® Russet potatoes (about 9 ounces each)(70-count), unpeeled
- 1 tablespoon salt, divided
- 1 large egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground white pepper
- 1 pinch freshly grated nutmeg
- 1/2-1 cup all-purpose flour
- 1 teaspoon olive oil
Norcina Sauce and Assembly
- 1 ounce extra-virgin olive oil
- 1 teaspoon garlic, finely chopped
- 1 ounce unsalted butter
- 10 ounces frozen porcini mushrooms or 1 pound fresh porcini mushrooms, sliced (or substitute champignon, crimini, shiitake or portobellos)
- 1 tablespoon parsley, chopped, divided
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Trebbiano cooking wine or other dry white wine
- 12 ounces heavy cream
- 2 ounces Grana Padano cheese, grated
- 1/4 cup black truffle carpaccio in oil, plus 12 slices for garnish
- 2 teaspoons black truffle oil (optional)
- Place unpeeled Idaho® Russet potatoes in a large saucepan with enough room-temperature water to cover completely. Then add enough water to double cover potatoes. Add 1/2 tablespoon of salt and bring water to a boil.
- Once water is boiling, reduce heat and cook at a slow boil until potatoes are tender, 40 to 50 minutes.
- Drain and let potatoes cool 10 to 15 minutes.
- Preheat oven to 350°F. Bake potatoes for 20 minutes to remove excess moisture (optional but recommended).
- Peel potatoes and press through a potato ricer onto a flat work surface.
- In a small bowl, beat the egg with a fork. Add sea salt, pepper and nutmeg. Mix well. Pour over riced potatoes.
- Sprinkle the flour over the potato and egg mixture. Start with 1/2 cup of flour. Using your hands, mix the flour with the potato and egg mixture, scraping with a spatula to loosen dough that sticks to the surface as you mix.
- Add flour as needed, until the dough no longer sticks to your hands. Be careful not to add too much.
- Gently knead the pasta. Push the dough away with the heels of your hands, fold it in half, give it a quarter turn and push it away again to force out any air. Knead until the dough is completely smooth.
- Wash your hands with hot water to remove any residual flour.
- On a flat, flour-dusted work surface, roll the dough with the palms of your hands in a forward motion (similar to moving a rolling pin) to create a cylinder 5 inches long and 3 1/2 inches in diameter. Cut into 5 slices, 1 inch thick.
- Working with 1 slice at a time, set a slice on its edge and press it down to flatten it. Sprinkle with flour.
- Using the same technique as before, roll the dough until you have formed a cylinder 13-15 inches long and 3/4 inches in diameter.
- Cut each cylinder into 1/2-inch pieces. With your thumb, press each piece against the back of a cheese grater while gently rolling it down. Transfer to a flour-dusted plate.
- Bring a pot of water to a boil and add 1/2 tablespoon salt. Gently place gnocchi into pot and cook until gnocchi rises to the top, about 3 to 5 minutes, remove with strainer.
- Toss gnocchi in 1 teaspoon olive oil to prevent sticking. Set aside until ready to toss in sauce. (Cooked gnocchi can be kept in refrigerator for up to 3 days. Blanch in boiling water when ready to use.)
1. Heat extra-virgin olive oil in a large nonstick sauté pan over medium heat, add garlic and sauté until browned.
2. Add butter, mushrooms, half of the parsley, salt and pepper. Reduce until liquid is absorbed.
3. Add wine and reduce liquid until sauce thickens. Add heavy cream and mix well. Bring to a boil.
1. Add gnocchi, Grana Padano, remaining parsley and black truffle slices and oil to sauce. Mix well.
2. Sauté for a few minutes to incorporate all ingredients, add salt and pepper to taste.
3. Divide evenly into 4 pasta bowls and garnish each with 3 slices of black truffle.