Potato Gnocchi with Scorzone Truffle, Butter and Sage

The summer first course that pleases everyone

Potato gnocchi with scorzone, butter and sage is one of those dishes that seem simple but reward careful attention at every step: the quality of the potatoes, the lightness of the dough, the butter browned to exactly the right point. When everything comes together, the aroma of fresh summer truffle over the warm plate is something extraordinary.

It is also the ideal recipe for those approaching fresh truffle for the first time: few ingredients, no complexity, the truffle as absolute protagonist.

Ingredients (serves 4)

For the gnocchi:

• 800 g floury white potatoes (old-crop, not new season)
• 180–200 g 00 flour
• 1 egg yolk
• Fine salt to taste
• Freshly grated nutmeg to taste

For the dressing:

• 35–40 g fresh summer truffle (scorzone)
• 80 g quality butter (mountain butter if available)
• 8 fresh sage leaves
• Salt and white pepper to taste
• Parmigiano Reggiano 24 months, grated, to taste

Method

The gnocchi: Boil potatoes in their skins in salted water until tender (35–40 minutes). Drain, peel while hot and pass immediately through a potato ricer onto a board. Spread out and allow steam to escape for 5 minutes — less moisture means less flour needed and lighter gnocchi. Add the yolk, salt, a grating of nutmeg and flour gradually, working quickly with your hands. Roll into logs and cut the gnocchi. Cook in boiling salted water: they are ready 30 seconds after they float to the surface.

Sage butter: In a large pan, melt the butter over medium heat. Add sage leaves and cook until the butter turns a golden hazelnut colour and smells of nuts. Watch carefully: from hazelnut to burnt is a small step.

Finish: Drain gnocchi with a slotted spoon directly into the pan with the sage butter. Toss gently for 30 seconds with a spoonful of cooking water. Plate immediately.

The truffle: Use a truffle slicer to shave thin scorzone slices directly over each plate. Add a grating of Parmigiano, white pepper and serve at once.

The secret to perfect gnocchi

The golden rule: as little flour as possible. Floury, dry potatoes need less flour, producing softer, lighter gnocchi. New-season or watery potatoes absorb too much flour and make gnocchi rubbery. If the dough feels sticky, resist adding excess flour — slightly tacky is better than too dense.

Order your fresh summer truffle for this recipe.