Gnocchi in ricotta cream sauce with truffles is inspired by Spiaggia in Chicago. Our meal there was wonderful and their soft pillowy gnocchi, smothered in cream sauce with truffles is heavenly.
I had to learn to make gnocchi for this and it’s not hard, but it is tricky. I studied Sarah Gruenberg’s video and read everything I could before my first attempt. Sarah’s cryptic comment about being a two day process hoodwinked me into resting the dough overnight. That made a sticky mess and ruined my first attempt. Two more tries, testing red and gold potatoes yielded edible gnocchi, but on the fourth I got it right.
I’m going to shepherd you through the process, so you only have to do it once.
Soft, pillowy gnocchi begin with the potatoes. You can use red or gold, but the lightest, most tender gnocchi are made with russets. Reds and golds are too waxy and while they are easy to make gnocchi with, it’s a firmer, chewier bite.
Sticky wet or dry and chewy are the two most common failures when making gnocchi. Follow my directions to properly cook and dry the potatoes and work quickly peeling and ricing them. Cold potatoes equal wet and sticky dough. Too much extra flour kneading and rolling the dough makes dry and chewy gnocchi.
The blunt, torpedo cigar shape is my homage to Spiaggia, using their method. A traditional fork rolled gnocchi works equally well.