Gnocchi Souffles Recipe | Epicurious

Name: Gnocchi Souffles Recipe | Epicurious
Ingredients: 1 cup all-purpose flour, sifted; 3/4 cup plus 2 tablespoons whole milk; 3/4 stick (6 tablespoons) unsalted butter, cut into pieces; 2 ounces finely grated Parmigiano-Reggiano (1 cup); 3/4 teaspoon salt; 1/8 teaspoon freshly grated nutmeg; 3 large eggs; 1/2 cup heavy cream; 1/4 pound chilled Bra Tenero cheese (not Bra Duro), thinly sliced (preferably with a cheese plane); 10 grams fresh white truffle (1/3 ounces; optional); a pastry bag fitted with a 1/2-inch plain tip; 8 (1/3-cup) individual shallow gratin dishes (3 oz); a truffle slicer or a Japanese Benriner (optional)

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October is the beginning of white truffle season, but if you have trouble finding white truffles, don't despair — these soufflés are delicious without them. Much of the deep flavor of this dish...

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Ingredients

1 cup all-purpose flour, sifted
3/4 cup plus 2 tablespoons whole milk
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces finely grated Parmigiano-Reggiano (1 cup)
3/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
3 large eggs
1/2 cup heavy cream
1/4 pound chilled Bra Tenero cheese (not Bra Duro), thinly sliced (preferably with a cheese plane)
10 grams fresh white truffle (1/3 ounces; optional)
a pastry bag fitted with a 1/2-inch plain tip; 8 (1/3-cup) individual shallow gratin dishes (3 oz); a truffle slicer or a Japanese Benriner (optional)