Ricotta Gnocchi in a Black Truffle & Chive Cream Sauce

Inspired by UVA

Ingredients:

Ricotta Gnocchi:

• 16 oz. whole milk ricotta, strained

• 2 egg yolks

• ¾ cup ‘00’ flour

• ¾ cup Parmigiano Reggiano, grated

• 1/4 tsp. salt

Black Truffle & Chive Cream Sauce:

• ½ pint (8 oz.) heavy cream

• 2 tbsp. black truffle sauce or paste (Regalis Black Truffle Sauce is a great option)

• 2 tbsp. chives, chopped

• ¼ cup Parmigiano Reggiano, grated

Directions:

Ricotta Gnocchi:

1. To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids.

2. In a mixing bowl, add the strained ricotta, egg yolks, flour, Parmigiano Reggiano and salt. Use hands to mix well.

3. Divide the dough into 4-5 sections and roll out each section into long pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi.

4. Boil a pot of water, add plenty of salt. Add gnocchi and cook until it floats to the top (2-3 minutes).

Black Truffle & Chive Cream Sauce:

1. Add the heavy cream to a sauce pan, reduce by 1/2 (bring to a boil and then simmer over low heat for 5-10 minutes until cream begins to thicken).

2. Remove from heat and add in the black truffle paste, chives and Parmigiano Reggiano.

3. Add the cooked gnocchi to the sauce pan, toss and plate. Top with chopped chives and grated Parmigiano Reggiano.