White Truffle Gnocchi Gratinate
Light and tender potato gnocchi are bathed in a heavenly white truffle cream sauce in this Florence-inspired dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at qbcucina.com.
Cooking tools:
- Oven
- Fork
- Potato ricer
- Cutting board
- Mixing bowl
- Whisk
- Gnocchi board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Pot
- Grater
- Baking pan
- Ramekin
- Spoon
- Chef's knife
- Garlic press
- Kitchen scale
- Baking sheet
- Plate
Ingredients
- 2 pounds russet potatoes
- 2 cups 00 flour , plus more as needed
- 1 egg, whisked
- Pinch of salt
- 7¼ tablespoons all-purpose flour
- 4 tablespoons butter
- 4 cups whole milk
- 1 cup parmesan cheese, finely grated, plus more for topping
- 2 cloves garlic, skin removed
- Salt
- pepper
- White truffle oil
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