Gnocchi con Fontina e Tartufo Idaho® Potato Dumplings with Pontina Cheese & Truffle | Idaho Potato C
Procedure for Gnocchi Bring a pot of salted water and potatoes to boil; reduce heat to a low boll and cook potatoes until soft. Remove potatoes front water and peel while still hot. Pass potatoes...
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Cooking tools:
- Potato ricer
- Pot
- Mixing bowl
- Grater
- Skillet
- Saucepan
- Whisk
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Plate
Ingredients
- <strong>For Gnocchi</strong>
- 2 lbs. Idaho potatoes
- 8 oz. all-purpose flour
- 1 oz. grated Parmesan cheese
- 1 egg yolk
- 1 whole egg
- 1 tbs. diced black truffle
- Salt and nutmeg to taste
- <strong>For Sauce</strong>
- 1 c. grated fontina cheese
- 1 c. dry white wine
- 1 c. manufacturing cream (heavy whipping cream)
- Salt
- black pepper
- 1 oz. fresh white truffle, thinly sliced
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