Gnocchi Recipe with Garlic Sauce

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.

Gnocchi

845g of potatoes
170g of strong bread flour
35g of egg yolk
nutmeg
salt

Garlic sauce

100g of garlic cloves, peeled
30g of shallots
130g of potatoes
40g of white wine
5g of salt
186g of cream
extra virgin olive oil, for cooking

Herb crust

10g of parsley
40g of breadcrumbs
40g of Parmesan
40g of butter, softened

To serve

1 handful of spinach
black truffle, shavings
1 handful of edible flowers

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Cooking thermometer
Hand blender
Food processor
Silpat mat

Preheat the oven to 180°C/gas mark 4

To make the gnocchi, cook the potatoes in the oven for 40–50 minutes. Once cooked, mash them immediately and add the other ingredients

845g of potatoes
170g of strong bread flour
35g of egg yolk
nutmeg, to season
salt, to season

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

For the garlic sauce, blanch the garlic five times in boiling water, changing the water each time

100g of garlic cloves

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

30g of shallots
130g of potatoes
extra virgin olive oil, for cooking
40g of white wine
5g of salt
186g of cream

In a mixer, blend the parsely, breadcrumbs, Parmesan and softened butter

10g of parsley
40g of breadcrumbs
40g of Parmesan
40g of butter, softened

Spread out on a silpat mat to a 2mm thickness and freeze. Once frozen, cut into small circles and place on top of the gnocchis

Place the gnocchis under a grill until the herb crust is golden brown

To serve, wilt the spinach in a saucepan and plate with the gnocchi, garlic sauce, black truffle shavings and edible flowers

1 handful of spinach
black truffle, shavings
1 handful of edible flowers

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Emanuele Scarello

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.

Gnocchi with herbs, garlic sauce and black truffle

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