POTATOES AND PORCINI MUSHROOM GNOCCHI
WITH TRUFFLE AND AROMATIC HERBS
For the "Gnocchi": For the sauce:
2.2 Pounds/ 1 Kg boiled potatoes Black truffles
1 whole eggs Butter
22 oz/ 600 g porcini mushrooms Thyme and sage
8 oz/ 200 g parmesan cheese 2 oz / 50 g parmesan
17 oz / 500 g flour
Extra Virgin Olive Oil
Bring a large pan of lightly salted water to a rolling boil, add the potatoes (with the skin) and cook until they are tender enough to mash (cooking time .. about 50 minutes; it depends how big they are).
Meanwhile clean the mushrooms very well, brushing them with a soft brush to remove any earth or forest detritus and cutting away any spoiled areas.
Cut the clean mushrooms in chunks (not too big). In a frying pan over medium-low heat gently sauté the garlic cloves with the skin, when it is gold add mushrooms and parsley. Add salt and pepper to taste and let them cook, stirring frequently. As the potatoes are cooked, strain them and let cool aside as they are warm peel and mash. Remove the mushrooms from the heat and stir them together with the potatoes.
Add the rest of the ingredients to the mixture and work very well until you obtain an homogenous dough. Taste the mixture, adjust the seasoning and flavour with a little bit of nutmeg.
Work the mixture in your hands until you get a soft pap (be careful it does not stick to your fingers; if it does, add yet more flour to the mixture). Shape the dough into long sticks that you will cut at an angle into half-an-inch-long strips. As you work, put them on a towel and dust with flour.
Drop the gnocchi, a few at a time, in salted boiling water and cook briefly until the water returns to a boil.
In a pan melt the butter with aromatic herbs. Add the boiled gnocchi and sauté for a couple of minutes.
Arrange the gnocchi in a round pattern on a plate, sprinkle with parmesan cheese, coat with truffle and serve immediately.