Ricotta Gnocchi with Shaved Black Truffles

Araxi Restaurant + Bar

www.araxi.net

Serves 4 – 6 (Yields about 50 gnocchi)

Ingredients

1 1/8 lbs or 500 grams ricotta cheese, strained overnight to remove moisture

1 large egg
1 ½ tsp kosher salt
¼ tsp freshly grated nutmeg
1 cup all-purpose flour
1 cup vegetable nage
2 Tbsp butter, cold
2 Tbsp chopped chives
¼ cup grated pecorino Romano cheese
20 dried sage leaves
30 g black truffles

METHOD

Combine the ricotta, egg, salt and nutmeg in a large bowl and mix well until all the ingredients are incorporated. Add the flour all at once and, with a fork or a pastry cutter, gently but swiftly work the mixture into a soft dough. Be careful not to overwork the dough, as it could become tough when cooked.

Lightly dust a medium bowl with flour. Add the dough and cover with plastic wrap. Refrigerate for at least 30 minutes.

Lightly flour a clean work surface and a large plate. Divide the dough into 3 or 4 parts, then roll each piece between your palms into a log 3/4 inch/2 cm in diameter. Using a small knife or a pastry scraper, cut each log into ten to twelve 1-inch/2.5-cm pieces, then transfer these gnocchi to the plate and refrigerate them for 30 minutes, until chilled.

Bring a large pot of salted water to a boil on high heat. Add the gnocchi and cook them until they float, about 1 to 2 minutes. Drain and rinse the gnocchi. Transfer the gnocchi to a sauté pan, add the vegetable nage and heat on medium heat until the nage has nearly reduced by half, about 5 minutes. Turn off the heat and stir in the butter and chives. Add half the pecorino Romano and toss gently. Finally, shave with black truffles!

TO SERVE

Divide the gnocchi and sauce among 4 bowls. Garnish with sage leaves and the remaining pecorino Romano.