A Season of Change: Truffled Gnocchi
Indulge in truffled gnocchi from A Season of Change: Savor the rich flavors and memorable culinary experience inspired by Saveur magazine.
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 www.turntablekitchen.com.
Cooking tools:
- Rolling pin
- Pizza cutter
- Chef's knife
- Cutting board
- Potato masher
- Colander
- Mixing bowl
- Pot
- Measuring cup
- Measuring spoon
- Fork
- Slotted spoon
- Baking sheet
- Parchment paper
- Kitchen towel
- Nonstick skillet
- Serving platter
- Stove
- Refrigerator
Ingredients
- 2 large, unpeeled russet potatoes
- 1 1⁄4 cup of all-purpose flour
- 3⁄4 teaspoon of kosher salt
- 1 tablespoon of truffle oil
- 1 large egg, lightly beaten
- 2 cups of chanterelles, chopped roughly
- 1 tablespoon of flat-leaf parsley, chopped finely
- salt and ground pepper
- extra virgin olive oil
- 2 cloves of garlic, thinly sliced
- 1 shallot, minced
- Parmesan cheese, to serve
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