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istrian gnocchi with truffle cream takes several minutes to prepare.

istrian gnocchi with truffle cream takes several minutes to cook.

istrian gnocchi with truffle cream makes 4 servings.

The ingredients for istrian gnocchi with truffle cream are:

1 1/2 cups all-purpose flour
1 large egg
1 1/2 teaspoons salt
1 tablespoon extra-virgin olive oil
1/4 to 1/3 cup water
2/3 cup heavy cream
4 teaspoons truffle butter
1 oz grated Parmigiano-Reggiano (1/2 cup)

Here is how you make istrian gnocchi with truffle cream:

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.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).Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes.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.Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.Cooks' note: Gnocchi can be formed (but not cooked) 1 hour ahead and kept, covered with a kitchen towel, at room temperature. 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.Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.Cooks' note: Gnocchi can be formed (but not cooked) 1 hour ahead and kept, covered with a kitchen towel, at room temperature.Number of Servings: 4Recipe submitted by SparkPeople user METTLEMETAL.

The nutritional information for istrian gnocchi with truffle cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 420.9

• Total Fat: 25.6 g
• Cholesterol: 122.9 mg
• Sodium: 1,036.5 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 1.3 g
• Protein: 10.2 g