If you’re going to make your own gnocchi – and it is worth the effort – it might as well be a bit of a treat. This recipe is decadent and delicious, especially if you add a sprinkling of truffle shavings at the end.
Meanwhile, put the cauliflower, onion, the flesh from the garlic cloves, truffle oil, milk, stock and salt and pepper in a blender and blitz until smooth. Transfer to a pan and gently heat, adding more stock or milk if too thick. Keep warm.
While the potatoes are hot, scoop out the flesh and push through a potato ricer or sieve into a mound on a work surface dusted with flour. Sprinkle over the salt and nutmeg. Gradually knead in the flour to make a soft dough.
Tear off a lemon-sized piece of dough and roll into a sausage shape
Cook the gnocchi in gently simmering salted water until they bob to the surface. Tip into a serving dish and stir through the sauce. Serve immediately, sprinkled with the shaved truffle (if using).
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