Truffle Gnocchi is prepared traditionally at Vita Nova, served with a champagne sauce made with shallot cream, and finished with shaved truffles and truffle oil.
Ingredients
- 2-¼ pounds prepared gnocchi, (six 6-ounce portions)
- 6 ounces clarified butter
- 3 cups braised leeks
- 6 cups Champagne Cream Sauce
- 3 teaspoons truffle oil
- 1 small truffle
- Parsley, freshly chopped
- 1 ounce butter
- ¼ onion, diced
- ¼ cup shallots, diced
- 1 ounce flour
- ½ quart chicken stock
- ½ quart cream
- ¼ cup shallots, minced
- ½ pint Champagne or white wine
Preparation
Truffle Gnocchi with Champagne Sauce
Makes 6 servings
Place a sauté pan over medium heat. Add butter (1 ounce per portion of gnocchi). Sauté the gnocchi until they are golden brown. Add braised leeks (½ cup per portion) and champagne cream sauce (1 cup per portion). Let simmer 1 minute. To serve, place one portion of gnocchi in a serving bowl, drizzle with ½ teaspoon of truffle oil. Garnish with shaved truffle and freshly chopped parsley.
Champagne Sauce
Makes 6 cups
Melt the butter in a sauce pot. Add the onions and shallots. Sauté over medium heat for approximately 5 minutes or until translucent. Add the flour to the pot to make a roux. Stir the roux for 3 minutes on low heat. Slowly whisk the chicken stock into the roux. Add the cream. Bring to a boil then reduce the heat to a simmer. Simmer the sauce for ½ hour on low heat.
While the sauce is simmering make a Champagne reduction by simmering the Champagne with the minced shallots. When the Champagne has reduced and there is approximately ½ cup liquid left in the pot, add to the simmering sauce. Simmer an additional 10 minutes. Remove the sauce from the heat and strain. Ready to serve or refrigerate.
