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.
Ingredients
- 80g unsalted truffle butter
- 1 litre full cream milk
- 250 semolina (either fine or coarse)
- 1 tsp finely grated nutmeg
- 100g Parmesan finely grated
- 2 egg yolksic
- 40g mature cheddar finely grated
- Salt and black pepper
- Ganymede Truffle
TOTAL TIME
1 hour + 2 hours in the fridge
LEVEL
Easy
YIELD
8 For an Entree
Preheat the oven to 180° fan.
To make the truffle gnocchi alla Romana, 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.
About Post Author
WENDY BURDIS
Allow me to introduce myself with a quote from Nigella Lawson, “My qualification is as an eater”! Originally hailing from Hong Kong, I spent my formative years shuttling between one of the most densely populated places on earth and deepest, darkest Dorset, where resided an archaic institution for the gifted and talented – only joking! I’ve since discovered that I take to the country just as well as the urban intensity of Hong Kong, London and now Sydney. What does not surprise me is that I’ve ended up at the periphery of the food industry as I have always loved, and have a deep abiding interest in, food in all its glory. And Truffles! I just love truffles. Truffles happily combine with another great love I have, dogs. I feel the need to confess, however, my dogs are not truffle dogs as I’ve raised them much like my children, free range. But then, everyone’s happy! I love food, I love cooking and I certainly love eating!
