Pan-Seared Truffle Gnocchi

Method

1. 1

   Step 1. Line a sheet tray with parchment paper or foil and set aside. Fill a large pot with water, leaving about 1 inch of room from the top. Cover and bring to a boil over high heat. Chop half of the truffle carpaccio. Slice the asparagus into rondelles. Pick the parsley and mint. Cut the butter into cubes.

2. 2

   Step 2. Remove the ricotta from its packaging and set onto a clean kitchen towel. Lightly press down to remove its excess moisture. In a medium mixing bowl, add the drained ricotta, egg yolks, chopped truffle carpaccio, and a Pinch of truffle salt or flaky sea salt. Grate in the parmesan and zest of 1 lemon and use a wooden spoon to stir until combined. (Pro tip: save a small piece of parm to use as garnish!)

3. 3

   Step 3. Slowly incorporate the 00 flour into the mixture until the consistency resembles Play-Doh. Use your bench flour to lightly dust your work surface, hands, and lined sheet tray.

4. 4

   Step 4. Transfer the dough to the dusted work surface and form into a disc. Use a knife or bench scraper to cut the disc into 6 even wedges. Roll each wedge into a ¾” thick rope. Cut each rope into knuckle-sized pieces that resemble small pillows. Repeat with the remaining dough, transferring the gnocchi onto the prepared sheet tray.

5. 5

   Step 5. In a large pan over medium heat, melt 2 tablespoons of the butter. Add the asparagus and saute until they’re al dente. Add 3 tablespoons of water and bring to the boil over medium high heat. Once boiling, turn off the heat and slowly whisk in the remaining butter cubes to make beurre monte. Once it’s smooth and velvety, season by whisking in truffle salt or flaky sea salt to taste.

6. 6

   Step 6. Add a decent amount of kosher salt to the boiling water and blanch the gnocchi until they float, about 1-2 minutes. Use a slotted spoon to transfer the gnocchi to the large pan with the asparagus and butter. Adjust the seasoning with lemon juice and additional truffle salt or flaky sea salt.

7. 7

   Step 7. Plate attractively with the remaining truffle carpaccio, freshly grated Parmesan, and torn parsley and mint salad. Serve immediately and enjoy!