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This delicious starter from Emanuele Scarello combines perfectly formed gnocchi with decadent shavings of black truffle and a subtle herb crust. It's the perfect starter for vegetarians if you swap the Parmesan for a similar cheese made from non-animal rennet.
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Knead until fully incorporated then roll the mix into cylinders. Cut into 2cm pieces and roll to make gnocchi. Cook the for 4–5 minutes in salted boiling water
4
For the garlic sauce, blanch the garlic five times in boiling water, changing the water each time
Sauté the shallot over a low heat with the potatoes and extra virgin olive oil. Add the white wine and continue cooking. When the potatoes are perfectly cooked, add the garlic, salt and fresh cream, then bring everything to 80°C. Blend well until smooth and keep warm
When he’s not in the kitchen of his two Michelin-starred restaurant, Emanuele Scarello is in the Fruilian countryside, seeking out wild herbs and rare ingredients to incorporate into his dishes.
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Gnocchi with herbs, garlic sauce and black truffle
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Gnocchi with herbs, garlic sauce and black truffle
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