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Russet Potato Gnocchi with Black Truffles and Asparagus Class Page

Chef Jason
Cook time: 90
Servings: 2
Difficulty: Intermediate
Watch On-Demand Video

Before you start

  1. Two Hours Before the Class
  2. Preheat the oven to 400F.
  3. Prick the potatoes with the fork and rub down with oil.
  4. Line a sheet tray lined with parchment paper with a thin layer of kosher salt. Place the potatoes on top of the salt and transfer them to the oven.
  5. Cook for 1 ½ - 2 hours, or until knife tender.

What you'll learn

  • Learn the secrets behind making pillowy, delicate potato gnocchi dough
  • Master the techniques of beurre noisette - a classical French sauce
  • Take your pasta skills to the next level by learning a classic Italian pasta style!

Mise En Place

Knife
Paper Towels
Cheese Grater
Chopping Board
Slotted Spoon
Saute Pan
Parchment Paper
Large Pot with Lid
Tongs
Spoon
Sheet Tray

Shopping List

Russet potatoes, 3x

Eggs, 3x

Parmesan cheese, 1 ounce

Lemon, 1x

Balinese Truffle Salt

00 flour, 1 1/4 cup

Unsalted butter, 3 ounces

Parsley, 1/4 bunch

Truffle Carpaccio

Asparagus, 1 bunch

Prep

  1. Line a sheet tray with parchment paper or foil and set aside. Fill a large pot with water, leaving about 1 inch of room from the top. Cover and bring to a boil over high heat.
  2. Check those potatoes and confirm that they are perfectly cooked and knife tender!
  3. Slice the asparagus into small rounds.
  4. Meanwhile, remove the cooked potatoes from the oven, brush off any excess salt, cut them open with a knife, and allow the steam to evaporate for about 1 minute.
  5. Scoop the flesh out of the potatoes and transfer the flesh into a ricer. Rice the cooked potato flesh onto your countertop. We will need about 2 cups of riced potatoes for this recipe (or 500g if you use a scale).
  6. With the riced potato on your countertop, add the egg yolk on top along with a pinch of Balinese Truffle Salt and cream the egg yolk into the potato mixture.
  7. Set aside ¼ cup of 00 flour for your “bench flour.”
  8. Add the remaining flour on top of the potatoes and chop the flour into the potatoes to make the gnocchi dough. Form into a ball and knead only once.
  9. Dust the dough ball with a little bench flour and cover with a kitchen towel to keep warm. It’s important that we work with potato gnocchi dough while it is still warm!!
  10. Use a knife or bench scraper to cut the dough into 6 even wedges.
  11. Roll each wedge into a ¾” thick rope. Cut each rope into knuckle-sized pieces that resemble small pillows. Repeat with the remaining dough, transferring the gnocchi onto the prepared sheet tray. You can use the back of a fork or a gnocchi board to get nice little lines on your gnocchis if you’d like!

How to cook

  1. In a large pan over medium-high heat, melt the butter until it’s golden brown. Add the asparagus and a pinch of Balinese Truffle Salt and cook until tender, about 2 minutes. Turn the heat off and reserve.
  2. Add a pinch of kosher salt to the boiling water and blanch the gnocchi until they float, about 1-2 minutes.
  3. Use a slotted spoon to transfer the gnocchi to the large pan with the brown butter sauce. Toss with the Truffle Carpaccio and fresh lemon juice.
  4. Plate attractively and garnish with torn parsley leaves. Grate or shave a little Parmesan cheese over the top. Sprinkle lightly with Balinese Truffle Salt to taste. Serve immediately and enjoy!

From the chef

Embark on a culinary journey to Italy with Chef Tyler and learn the art of crafting delicate russet potato gnocchi! In this class, you'll uncover the secrets behind creating the perfect potato gnocchi dough—soft, pillowy, and bursting with flavor. Master the delicate balance of ingredients and techniques as you shape each gnocchi by hand, ensuring they're light as air and irresistible in texture.

As you dive deeper into the world of pasta-making, Chef Tyler will guide you through the process of creating a rich and flavorful brown butter sauce, known as beurre noisette, to complement your gnocchi. With fresh asparagus, fragrant parsley, and zesty lemon, this dish offers a symphony of flavors that will tantalize your taste buds. Elevate your pasta skills to new heights and impress your friends and family with this classic Italian-inspired dish, infused with the luxurious essence of black truffle.

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