Istrian Gnocchi with Truffle Cream

Ingredients

• •1½ cups all-purpose flour
• •1 piece large egg
• •1½ teaspoons salt
• •1 tablespoon extra-virgin olive oil
• •¼ cup water
• •⅔ cup heavy cream
• •4 teaspoons truffle butter
• •1 ounce grated Parmigiano-Reggiano
• •2 tablespoons grated Parmigiano-Reggiano

Cooking Instructions

1. 1.

   Sift flour in a mound on a wooden board or work surface and make a well in center. Add egg, salt, oil, and 1/4 cup water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough. If it seems dry, add water (up to 2 tablespoons). Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.

   10 min

2. 2.

   Quarter dough. Working with 1 piece at a time (keep remainder covered with plastic wrap), roll dough between your palms into a 6-inch log, then cut crosswise into about 26 (1/8-inch-thick) pieces. Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in center, tapering to 1/8 inch thick at ends. Transfer to a flour-dusted kitchen towel (not terry cloth).

   20 min

3. 3.

   Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes.

   18 min

4. 4.

   Meanwhile, heat cream with truffle butter and 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat until hot.

   5 min

5. 5.

   Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.

   3 min