Truffle Gnocchi alla Romana

This is the ultimate winter prepare ahead dish as you can make it up to the point it goes in the oven and then leave it in the fridge for a day before baking.

Preheat the oven to 180° fan.

Place the truffle butter and milk into a medium saucepan with 1 teaspoon of salt and a good grind of black pepper over medium-high heat. Once the butter has melted and the milk is simmering,  remove from the heat and whisk in the semolina, nutmeg, parmesan and egg yolks until smooth and combined.

Return to the heat and whisk continuously until thickened. Continue to stir for 3-4 minutes until the mixture comes away from the sides of the pan. Set aside to cool for 15 minutes: don’t leave it any longer as it will set too much and break a little when rolled.

Lay two large pieces of cling film on your work surface – about 30 x 40cm – and spoon half the mixture on to each piece. Roll to form 2 sausages 0 each about 4cm wide and about 38cm long – and keep in the fridge for at least 2 hours until set.

Remove and discard the cling film and cut each sausage into round slices 1.5cm thick. Arrange the slices in a shallow baking dish about 23 x 33cm in rows that slightly overlap. Sprinkle with cheddar and bake for 15 minutes, until the cheese has melted.

Turn the oven to its highest grill setting and place the gnocchi about 10cm beneath the heat. Grill for 2-3 minutes until the top is golden brown. Set aside for 5 minutes before serving.

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