Name: Malfattini of Ricotta & Rocket with Pecorino & White Truffle Oil Sauce
Yield: Serves 4
Ingredients: 2 tablespoons white truffle oil; 2 eggs; Freshly grated nutmeg; 1 egg yolk; 50 g (2 oz, 4 tablespoons) unsalted hutter; 175 g (6 oz) rocket, plus a few leaves to garnish; 400 g (14 oz, 1¾ cups) ricotta, sieved; 50 g (2 oz, ¼ cup) mascarpone; 100 g (4 oz, 1 cup) Parmesan, freshly grated, plus extra to serve; 150 g (5 oz, 1¼ cups) pecorino Sardo, coarsely grated; 150 ml (¼ pint, ⅔ cup) milk; Salt & freshly ground black pepper; 25 g (1 oz, 2 tablespoons) unsalted butter; 150 g (5 oz, 1¼ cups) plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

The original recipe for these little gnocchi calls for sliced fresh Piedmont truffles - delicious but so expensive! Replace them with white truffle oil which is reasonably priced in comparison and available from specialist delicatessens. If you do happen to get hold of a white truffle, grate it over the top. Malfattini means misshapen, which is appropriate as these are not the usual gnocchi shape. The sauce is a variation of the classic fonduta</