Preparation time 20 minutes, cooking time 20 minutes, serves 4
The balance of the indulgent, creamy blue cheese sauce against the earthiness of the Tasmanian truffles is pure decadence.
The word gnocchi in Italian means ‘little lump’. It was originally served as an extra during a traditional Italian meal. Gnocchi should be anything but lumpish as a well made gnocchi should be light and fluffy. This recipe requires no egg this helps to make the gnocchi light.
Wash potatoes and place in a large pot of cold water and bring to the boil. Cook until tender, do not to pierce potatoes until you need to see if they are cooked through, as this will cause them to absorb water. Drain potatoes and peel them while they are still hot. Pass them through a potato ricer. Gradually add most of the flour to the potato, reserving a little. Knead into a smooth mixture.
Once the mixture becomes soft and smooth stop kneading. Dust work area with a little flour. Divide mixture into 4 parts and roll into a sausage, if the gnocchi dough breaks and cracks add more flour and knead until combined. Roll again into a sausage, cut into 1 cm pieces and roll each piece down a gnocchi board. This creates a surface for the sauce to stick to the gnocchi. Bring a saucepan of water to the boil. Place half the gnocchi into the boiling water, do not overcrowd the pot. Allow them to bob around in the pot, when they all rise to the surface remove with a slotted spoon. Place them in an oiled dish, again don’t overcrowd and continue cooking remaining gnocchi.
In a small saucepan, melt butter, add the flour and stir until flour is totally covered in butter, continue cooking and stirring for approximately 1 minute, very slowly add the hot milk stirring constantly. When the sauce becomes thick and smooth add the blue cheese and mascarpone, do not boil. Season with salt and pepper.
Gently toss the gnocchi through the sauce garnish with Truffle.