Recipe: Potato Gnocchi with White Castello & Truffles

We are so excited that our neighbour Enzo, owner of Kangaroo Island Truffle Co, is approaching his first truffle harvest after many years of hard work & perseverance.  He recently opened his gate to give our guests a tour of his Truffiere. Afterwards, chef Kate Sumner served a menu of dishes featuring French black truffles.

This gnocchi dish is a signature of Kate’s Kangaroo Island Source catering business, so we were very lucky to have her share it with us.

To take this delicious rich dish to a whole new level, serve it with our barrel-aged Semillon, Wally White.  It has all the richness to match the dish, balanced with plenty of acidity to cleanse the palate.

INGREDIENTS
Serves 4 as a main course or 6 as an entree

Gnocchi
1.1 kg floury potatoes (Desiree are a good choice)
1 ½ cups plain flour
1 teaspoon (5 ml) salt

White Castello & Truffle Sauce
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) butter, divided
2 shallots, finely diced
1 garlic clove, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) whipping cream
1 cup finely grated Parmesan
150g White Castello cheese, cut into small pieces
1 x 45-50 gram
1 x 45-50gm French black truffle (or substitute with preserved truffles in oil)

To assemble
Gnocchi
Sauce
Salt and pepper
Fresh chives, chopped, for garnish

METHOD:

Gnocchi

1. Preheat oven to 375 F (190 C).
2. Pierce the skins of the potatoes with a fork and bake for 40-45 minutes or until fork tender. Set aside to cool.
3. When cool to the touch, peel potatoes, then press flesh through a potato ricer.
4. Transfer riced potato to the work surface and sprinkle with flour and salt.
5. Incorporate flour with the potato until the dough just comes together. Be careful not to overwork. Lightly dust the work surface with flour as you go.
6. To form the gnocchi, pull roughly 1 cup (240 ml) of dough off from the rest and roll into a ¾- to 1-inch (2-2.5 cm) cylinder. Slice the cylinder into 3/4-inch (2 cm) pieces. Repeat until you have used up all the dough.
7. Place the gnocchi on a lightly floured baking sheet and chill in the refrigerator until ready to cook.

Sauce

1. Heat olive oil and 1 tablespoon (15 ml) butter in a skillet over medium heat. Add shallots and cook until translucent.
2. Add garlic and cook for another 2-3 minutes.
3. Add dry white wine and simmer until reduced by half.
4. Add cream and cook until sauce coats the back of a spoon.
5. Reduce heat and stir in grated parmesan and the white Castello cheese.
6. Stir until white Castello has melted & the sauce is silky.
7. Finely grate half the truffle into the sauce.
8. Remove sauce from heat and stir in remaining butter.

To Assemble

1. Bring a large pot of salted water to a boil.
2. Reduce heat to medium and add gnocchi, simmering just until they rise to the surface.
3. Meanwhile, return the sauce to the heat and warm through.
4. Remove gnocchi with a slotted spoon and transfer directly into the skillet with the sauce. Season with salt and pepper. Toss to coat.
5. Divide portions between serving plates. Garnish with chopped chives.
6. Shave the remaining half of the truffle over the dishes. If desired, drizzle black truffle oil over gnocchi. Serve immediate