Ricotta Cream Sauce

1. Grate the cheese in a food processor to create the finest powder possible
2. Add the cream, ricotta and milk to a deep heavy bottom sauce pot and warm on low heat while stirring to combine. Do not overheat attempting to speed up the process and scorch your sauce!
3. When it is warm, add the parmesan cheese and stir well
4. Salt to taste, pour into a blender and process until it is creamy smooth
5. Let it cool and transfer to an air-tight container, then refrigerate until ready to serve

Making the Dough

1. Boil your potatoes with the peel on in well salted water for 30 minutes
2. Mix the flour and salt together then lightly flour a baking sheet and set aside
3. Pour out the water, return the pot to the warm stove, cover and steam off the remaining water until your potatoes are completely dry, about 3-5 minutes
4. Pour about half the salted flour onto your clean work surface and reserve the rest
5. Lightly beat the egg and set aside
6. Peel and cut the potatoes into pieces and rice the potatoes on top of the flour leaving a slight well in the center, then pour your egg over the potatoes and flour
7. Spread the reserved flour over it, quickly mix with your hands and knead until combined first into a ball, then into a log
8. Note: This shouldn’t take more than three minutes. Don’t overwork your dough or it will become a cold, sticky mess

Forming the Gnocchi

1. Cut off 1/4th of the dough log and roll it into a 3/4 inch diameter rope
2. Cut the rope into 1/2 to 3/4 inch pieces
3. Gently flatten a piece in your upturned palm with your thumb, then rollit by hand between your palms into a short, blunt torpedo cigar shape about 2 to 2-1/2 inches long
4. Place them on the pre-floured baking sheet to prevent sticking
5. Repeat the process until all the dough is used
6. Rest the gnocchi torpedos for 20 minutes before blanching
7. Bring a large pot of well salted water to a rolling boil, then reduce the heat to a fast simmer
8. Prepare a separate large bowl with half ice and half water
9. Drizzle a separate baking sheet lightly with olive oil
10. Working in batches of 15-20, blanch the gnocchi in the simmering water until they float to the top, about 2 minutes. Stir for a moment after placing them in the pot to prevent sticking to the bottom, or each other
11. Strain out the gnocchi with a spider and immerse into the ice bath to shock them and stop the cooking, about 30 seconds
12. Remove, shake off excess water and place them on the oiled baking sheet
13. Gently swirl them to coat with oil
14. Repeat the process until all the gnocchi are blanched
15. Place the gnocchi in an air-tight container and refrigerate until you are ready to use

Gnocchi In Ricotta Cream Sauce with Truffles

1. Add a proportional amount of cream sauce and gnocchi to a non-stick sauce pan over medium low heat
2. Stir gently with a spatula and serve when everything is warm/hot, about 10-15 minutes
3. Garnish with extra parmesan – optional
4. Garnish with 3-5 shaven slices of black winter truffles