Smoked Potato Gnocchi with...Smoked Potato Gnocchi with Chanterelles and Black Truffle Emulsion

Light-as-air oak-smoked potato gnocchi served with caramelized wild chanterelle mushrooms, a rich black truffle and Pecorino emulsion, finished with toasted Piemonte hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Bake the smoked potatoes at 200°C (390°F) for 45 minutes until completely tender, then pass through a potato ricer while still hot onto a clean work surface.

2. 02

   Let the steam dissipate for 2 minutes, then lightly dust with the '00' flour, add the egg yolk, grated Parmigiano-Reggiano, nutmeg, and a pinch of sea salt. Gently bring the ingredients together, folding carefully to form a soft dough without overworking it.

3. 03

   Roll the dough into long ropes about 1.5cm thick, then cut into 2cm pillows. Roll gently over a wooden gnocchi board to create ridges, then set aside on a lightly floured tray.

4. 04

   In a large sauté pan, melt half of the butter over medium-high heat. Sear the chanterelle mushrooms with the bruised garlic and thyme sprigs until golden brown and caramelized. Remove and discard the garlic and thyme.

5. 05

   Pour the mushroom stock into the pan to deglaze, reducing the liquid by half. Whisk in the remaining butter, black truffle paste, and grated Pecorino Romano to create a glossy, emulsified sauce.

6. 06

   Cook the gnocchi in a large pot of salted boiling water. Once they float to the surface, allow them to cook for 1 additional minute, then transfer them directly into the emulsion sauce using a slotted spoon.

7. 07

   Toss gently over low heat for 30 seconds, ensuring every gnocchi is beautifully coated in the glossy truffle emulsion.

8. 08

   Plate immediately in shallow bowls, garnishing with the toasted crushed hazelnuts, micro-basil, and a final light dusting of Pecorino Romano.