This potato gnocchi is a wonderfully decadent dish that includes all of truffle’s best friends – butter, cheese, carbs and salt. If time allows, store the egg with the truffle at least a day beforehand to infuse the yolk as well. Don’t miss further truffle cooking tips at the bottom of my recipe .

serves 4 or 6 as an entree

40g unsalted butter

2 tablespoons extra virgin olive oil

12-15 sage leaves, torn

10g truffle butter (optional)

80g Main Ridge Dairy Caprinella, or pecorino, finely grated

80g Parmesan, finely grated

8-10g fresh black truffle (we got ours from Red Hill Truffle Farm)

Gnocchi:

1 cup rock salt (optional)

750g floury potatoes (about 4 medium size) like King Edward or Sebago

1 egg yolk

2 tablespoons finely grated Main Ridge Caprinella (or Parmesan)

sea salt

70–100g plain flour

Preheat oven to 190ºC (170°C fan-forced).

Spread the rock salt on a small baking tray, if using, then sit the potatoes on top of the salt. The salt is not essential but it protects the potatoes from sticking to the tray base and infuses the flavour while baking. Bake for one hour or until very soft when a skewer is inserted. Cool for 10 minutes and using a knife peel away the skin (see note below to use skins). There should be close to 500g of peeled potatoes remaining.

Using a potato ricer or mouli, pass the warm potatoes through into a bowl. You could also finely mash the potatoes, but do not use a food processor or blender because you’ll end up with a sticky glue. Stir in the yolk, cheese and 1/2 teaspoon of sea salt to combine.

Add half the flour to the potatoes then using hands, mix through to combine. Gradually add a little flour at a time, gently kneading until the dough remains damp but loses its stickiness. Avoid the temptation to add all the flour, the dough only needs enough mixing to come together. Divide into four portions. Lightly dust the work surface with flour. Working with one portion at a time, roll to a long log shape about 2cm diameter. Cut into 3cm lengths. Repeat with remaining portions.

Bring a large pot of salted water to a low rolling boil. Pre-heat oven to 220°C (200°C fan-forced).

Add the gnocchi to the boiling water in four batches about 15 at a time. Bring back to a rolling boil. The gnocchi are ready when they rise to the surface. This will take 1 to 2 minutes. Using a slotted spoon, remove the gnocchi and transfer to a lightly oiled baking tray. Repeat cooking with the remaining gnocchi.

Melt the butter in the oil in a large frying pan over a medium-high heat. Add the sage leaves and fry until fragrant, about 30 seconds. Add the gnocchi and fry for about 2 minutes, shaking the pan often to prevent sticking. Add the extra truffle butter if using and cook until foamy. Finely grate the cheeses over the gnocchi. Transfer the frying pan to the oven and cook for 5-8 minutes until the cheeses have melted and turning golden brown. Alternatively place the pan under a pre-heated hot grill until bubbling and golden brown on top. Take the pan to the table and serve with a generous shaving or grating (finely) of fresh truffle. Serve immediately.

Note*. Pop the potato skins back into oven for 10 minutes, drizzled with a little olive oil, until crisp. Sprinkle with some sea salt or truffle salt. It’s a crunchy salty snack to enjoy and no waste.

TIPS FOR COOKING WITH TRUFFLES

To unlock the truffle umami flavour it’s best paired with eggs, fat, salt, carbohydrates and dairy. Use a gentle heat to distribute the richness of truffle, preferably no higher than 80°C. Steer clear of high acid foods like tomatoes and strong competing flavours. The truffle needs to be finely shaved or grated to release the flavour molecules (use a microplane or vegetable peeler).

When first using truffles, keep it simple. Cooking with eggs such as scrambling or making an omelette is a great starting point. Use the freshest eggs, store a small piece of truffle in a sealed container for 24-48 hours to allow the truffle aroma to be absorbed through the porous shell. Spaghetti carbonara using truffle infused eggs finished with a flurry of grated truffle just before eating, is sublime.

To store the truffle, place in a sealed glass jar wrapped in paper towel in the fridge. Change the paper towel daily. The truffle will keep 10 days to two weeks from the day of harvest.

The potato gnocchi recipe is rich dish and includes all the truffle friends – butter, cheese, carbs and salt. If time allows, store the egg with the truffle at least a day beforehand to infuse the yolk as well.

Recipe by Fiona Hammond, July 2024.