Roman Style Gnocchi with Point Reyes TomaTruffle
Roman Style Gnocchi with Point Reyes TomaTruffle Created by Chef Gayle Pirie Makes 6 Servings All the Tomas work for this gnocchi, but for a perfumed and delicate flavor, the addition of the truffled...
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Ingredients
- 4 cups whole or low-fat milk
- 7/8 cup (110 g) semolina flour
- 1 ½ teaspoons kosher salt
- 1/8 teaspoon freshly ground nutmeg, or more to taste
- 2 large eggs
- 1 cup (85 g) freshly grated Point Reyes TomaTruffle
- ¾ cup (60 g) butter, cut into small pieces
- 1 small bunch of picked sage leaves (about 12 leaves), finely chopped
- ½ cup grated Point Reyes Toma for baking
- ½ cup softened butter
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