Homemade truffle and parmesan Gnocchi
Corsican truffled sheep’s cheese
Cepes and morel cream sauce
Boil 250g of potatoes (with their skins on). Once cooked take off the skins and add 65g of flour, a touch of salt and one egg yolk.
Mix and finish by kneading by hand until you have a firm and non sticky pastry. Add the grated truffle and parmesan bit by bit as you knead the pastry. Once your dough ball is made, pinch off pieces of pastry to make olive size balls, rolling them in a little flour.
5g granules of dried ceps, 30g of ceps (fresh or frozen, 25g of morels, 10g of veal stock powder, 5g of game stock powder, 10cl of full cream, 5g of freshly grated truffle.
Put the dried ceps into warm water for 15mins. Pour into pan (with the juice). Let simmer 10 mins. Dilute the stock powder and add to the ceps. simmer 5mins and add the morels and ceps. Simmer a further 10mins. Add the full cream, black pepper and sea salt and the grated truffle. Simmer to reduce for a thick creamy texture.
Cook the gnocchi in boiling water until they float to the top. When done, Put through a sieve. Sauté a few ceps and garlic in a pan with a little butter fro a couple of minutes. Toss in the gnocchi and sauté until the gnocchi is slightly golden. Add the gnocchi to the sauce and mix and serve a portion to each plate. Top with slices of truffle, thin slices of truffle cheese and a sprinkle of parmesan.