gnocchi alla romana with white truffles

gnocchi alla romana con tartufo bianco

for 6

80–100 g white truffle

1 litre milk

200 g semolina flour

3 large, organic free-range egg yolks

120 g Parmesan, freshly grated

120 g unsalted butter, softened

¼ nutmeg, freshly grated

Maldon salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/Gas 6.

Bring the milk to a boil. Lower the heat to a simmer and slowly whisk in the semolina flour. Cook for 15 minutes, stirring constantly. It is essential to cook for this length of time or the gnocchi will fall apart later when baked. Remove from the heat and stir in the egg yolks, one by one, then 100 g each of the Parmesan and butter, the nutmeg, salt and pepper.

Moisten a tray with cold water and turn the gnocchi mixture on to it. Spread it to an even thickness of about 1 cm. With a glass or biscuit cutter dipped in cold water, cut out rounds of about 4 cm in diameter. Leave the gnocchi in the fridge to become firm for half an hour before baking.

Coat a baking dish with some of the remaining butter and arrange the gnocchi in it, overlapping slightly. Sprinkle with the rest of the butter and Parmesan.

Bake in the preheated oven for 15 minutes or until the gnocchi puff up and a light crust has formed on top. Serve hot with shavings of white truffle.