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Gnocchi with Comté Cream and Fresh Burgundy Truffle | Refined Recipe by Plantin
4
Convives
45
Préparation (min.)
30
Cuisson (min.)
Ingrédients
For the gnocchi
- 400 g of butternut squash or pumpkin (peeled and cut into pieces)
- 400 g of starchy potatoes
- 1 egg yolk
- 30 to 40 g of flour (T55 or T45, depending on the texture)
- 10 g of grated Parmesan
- 90 g of truffle-flavored Comté AOP cream by Plantin
- Salt, pepper, nutmeg
For the sauce
- 25 g of butter
- 2 finely chopped shallots
- 150 ml of blended butternut
- 10 g of liquid cream
- 90 g of truffle-flavored Comté AOP cream by Plantin
- Grated Comté (optional)
For plating
- Fresh Burgundy truffle (grated or sliced)
A Melting Alliance Between Comté and Burgundy Truffle
Gnocchi with Comté Cream and Fresh Burgundy Truffle offers a gourmet recipe where the sweetness of homemade gnocchi meets the aromatic intensity of truffle. The dough, made from potatoes and roasted squash, provides a melting texture and a slight vegetal note that pairs perfectly with the richness of the cheese.
The creamy sauce with Truffled Comté Cream envelops the gnocchi in a generous and elegant flavor. When plating, a few slices of fresh Burgundy truffle enhance the dish and bring out the finesse of this exceptional product.
This convivial and refined dish is ideal for a warm dinner or a gourmet meal where the truffle reveals all its indulgence.
The creamy sauce with Truffled Comté Cream envelops the gnocchi in a generous and elegant flavor. When plating, a few slices of fresh Burgundy truffle enhance the dish and bring out the finesse of this exceptional product.
This convivial and refined dish is ideal for a warm dinner or a gourmet meal where the truffle reveals all its indulgence.
Cuisinez cette recette avec les produits Plantin
Préparation
Cook the squash and potatoes
Peel, seed, and cut the squash. Drizzle with olive oil, season with salt, add thyme and rosemary, then bake at 180 °C for 30 to 40 minutes until tender. Meanwhile, cook the whole potatoes with their skins in salted water for 25 to 30 minutes. Peel them while still warm, then mash them. Blend the roasted squash and mix it with the potato puree to achieve a smooth base.
Prepare the gnocchi dough
Add the egg yolk, parmesan, salt, pepper, and a pinch of nutmeg. Gradually incorporate the flour until you obtain a soft, slightly sticky dough that is easy to work with.
Shape the gnocchi
Flour the work surface. Form logs about 2 cm in diameter, then cut them into small pieces about 1 cm long. Roll them lightly on a fork to create the characteristic ridges.
Cook the gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in small batches: when they rise to the surface (1 to 2 minutes), they are cooked. Drain them using a slotted spoon.
Prepare the sauce
In a saucepan, melt the butter and sauté the shallots. Add the liquid cream and the squash puree, then let simmer for a few minutes. Incorporate the truffle Comté cream and let it gently simmer until you achieve a creamy sauce.
Finishing and plating
In a skillet, sauté the gnocchi in a bit of butter until they are lightly golden. Pour in the truffle Comté sauce, mix gently, and serve immediately. Finish with a few slices of fresh Burgundy truffle and, for extra indulgence, a drizzle of truffle olive oil.
Astuce(s) du Chef Plantin
For even lighter gnocchi, replace 30 g of flour with cornstarch. The texture will be airier and melt-in-your-mouth.
