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Gnocchi with Comté Cream and Fresh Burgundy Truffle | Refined Recipe by Plantin

Convives

Préparation (min.)

Cuisson (min.)

Ingrédients

For the gnocchi

400 g of butternut squash or pumpkin (peeled and cut into pieces)
400 g of starchy potatoes
1 egg yolk
30 to 40 g of flour (T55 or T45, depending on the texture)
10 g of grated Parmesan
90 g of truffle-flavored Comté cream (AOP) by Plantin
Salt, pepper, nutmeg

For the sauce

25 g of butter
2 finely chopped shallots
150 ml of blended butternut
10 g of liquid cream
90 g of truffle-flavored Comté cream (AOP) by Plantin
Grated Comté (optional)

For plating

Fresh Burgundy truffle (grated or sliced)

A Melting Alliance Between Comté and Burgundy Truffle

Truffle gnocchi embody a cuisine that is both comforting and elegant, where the simplicity of the ingredients meets the aromatic intensity of the truffle. In this recipe, Comté cream adds a melting texture and a gourmet depth that delicately envelops each bite.

The cooking of gnocchi with Comté cream and Burgundy truffle reveals a subtle balance between the milky sweetness of the cheese and the woody notes of the fresh truffle. This warm dish, ideal for refined meals, is part of a tradition of gourmet truffle gnocchi recipes, accessible yet sophisticated.

The indulgent plating, enhanced with truffle slices, elevates the dish and transforms this classic into a true sensory experience. Perfect for an elegant dinner, this dish highlights the richness of the ingredients and the art of reimagined Italian cuisine.

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Préparation

Cook the squash and potatoes

Peel, seed, and cut the squash. Drizzle with olive oil, season with salt, add thyme and rosemary, then bake at 180 °C for 30 to 40 minutes until tender. Meanwhile, cook the whole potatoes with their skins in salted water for 25 to 30 minutes. Peel them while still warm and then mash them. Blend the roasted squash and mix it with the potato puree to obtain a smooth base.

Prepare the gnocchi dough

Shape the gnocchi

Flour the work surface. Form logs about 2 cm in diameter, then cut them into small pieces about 1 cm long. Roll them slightly on a fork to create the characteristic ridges, perfect for holding the truffled Comté cream.

Cook the gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in small batches: when they rise to the surface (1 to 2 minutes), they are cooked. Drain them using a slotted spoon. This cooking method for fresh gnocchi results in a light and melting texture.

Prepare the sauce

In a saucepan, melt the butter and sauté the shallots. Add the liquid cream and the squash puree, then let simmer for a few minutes to develop the flavors. Incorporate the truffled Comté cream and let it simmer gently until you achieve a creamy sauce, typical of a gnocchi recipe with Comté cream and truffle.

Finishing and plating

In a skillet, sauté the gnocchi in a bit of butter until lightly golden. Pour in the truffled Comté sauce, mix gently, and serve immediately. Finish with a few slices of fresh Burgundy truffle and, for added indulgence, a drizzle of truffle oil for a gourmet and refined presentation.

Astuce(s) du Chef Plantin

For even lighter gnocchi, replace 30 g of flour with cornstarch. The texture will be airier and melt-in-your-mouth.

Pour aller plus loin

Can we use store-bought gnocchi?

Yes, ready-to-cook gnocchi are perfect for this recipe. However, homemade gnocchi will provide an even fluffier texture.

How to make a creamy Comté sauce?

Simply melt the Comté in warm cream over low heat, stirring regularly to achieve a smooth and creamy texture.

When to add truffle to the gnocchi?

Truffle should ideally be added at the end of cooking or when plating to preserve all its aromas.

Can we replace Comté in the recipe?

Yes, it is possible to use other cheeses like Parmesan or Beaufort, which also pair very well with truffle.