We sat on their terrace and enjoyed the late sunset while sipping some chilled Moet et Chandon Rose Imperial served with a few bites - olives, sliced Parmesan, pistachios and almonds. The kids ate ahead of us and had some of the gnocchi with tomato sauce then Ole scooted off to the kitchen to make the last minute preparations for his special dish - Truffle gnocchi with sun-dried tomatoes, mushrooms, truffles and Roquefort cream sauce topped with a few slices of Jamon bellota. The gnocchi were wonderful - soft inside but slightly toasted on the outside with the truffle flavour giving them that extra zing. Usually, I find gnocchi so filling that I only eat a few pieces of it but this time, I enjoyed them so much that I asked for a second serving. Dinner ended past midnight (the kids had fallen asleep on the sofa)with some espressos and chocolates and all we had to do was climb up one flight of stairs to get back home and into bed. What a great way to spend the evening - with friends having a fantastic meal together.
Ole's Truffle gnocchi
(serves 4 hungry people or 6 as a small main course)
- 1 kilo potatoes
- 300 grams flour
- 1 egg
- 1 Tbsp. black truffle oil (you can also use white if you like)
- 1 tsp. salt
- 500 grams mushrooms
- 250 grams sun-dried tomatoes
- a small black truffle (sliced thinly for topping)
- Parma ham or Jamon bellota (for topping)
- 750 ml. cream mixed with some Gorgonzola or Roquefort and Parmesan cheese
- juice of 1 1/2 lemon
- Peel the potatoes then boil for about 20 minutes until just done, not too soft.
- Mash potatoes then add egg, truffle oil and salt.
- Mix everything and add the flour gradually and make a soft dough.
- Divide it into three portions.
- Roll out into long tubes about 1 1/2 cm. thick and cut into small pieces about an 2 cm. long (*Alternatively, you can place the mixture in a pastry bag with a large tip and squeeze out the 2 cm. long gnocchi).
- Fill a large pot 3/4 full with water. Add lots of salt and bring to a boil.
- Prepare a large bowl filled with ice and some water.
- When the water starts to boil, add the gnocchi gently and once they float up to the surface, scoop them out with a slotted spoon and place them immediately into the iced water. Once all the gnocchi are done, drain them and transfer them on a kitchen towel to dry. (*The gnocchi can be prepared up to this point and left in the fridge to be cooked later on).
- Right before serving, a large frying pan with olive oil and brown the gnocchi.
- Add the sliced mushrooms and the sun-dried tomatoes. Season with freshly-ground black pepper, lemon juice and drizzle with some more truffle oil.
- When the gnocchi are light browned, they are done.
- Meanwhile, slice the Gorgonzola into small chunks, mix in the cream and the some grated Parmesan. Allow it to simmer lightly then take it off the heat.
- Place the gnocchi with the sun-dried tomatoes and mushrooms. Add the sauce around it and slice some truffles. Top the gnocchi with some sliced truffles and a few slices of ham.
- Serve with some more grated Parmesan.