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White Truffle Gnocchi
A decadent bowl of comfort awaits. Pillow soft gnocchi tossed in a velvety white truffle sauce and finished with shaved fresh white truffles and crisp fried sage.
Ingredients
Prepared Potato Gnocchi
3 tablespoons unsalted butter
8 tablespoons unsalted butter
12 large fresh sage leaves
1 tablespoon Sabatino White Sauce
1 teaspoon finely grated lemon zest
Kosher salt and Freshly ground black pepper, season to taste
½ cup shaved Parmesan cheese
10-12 slices of Sabatino fresh white truffles
Method
- Bring a pot of salted water to a boil and cook the Gnocchi according to the packaging instructions.
- In a sauce pan, melt the butter and fry the sage leaves
- Once the sage leaves are done remove and place on a paper towel to absorb access butter
- Once the pan cools a little, add the Sabatino White Truffle Sauce to the pan
- Add in some of the pasta water and the gnocchi and lightly simmer until everything thickens.
- Finish with parmesan cheese and freshly cracked pepper and give it one more toss in the sauce pan on low heat
- Plate and garnish with crumbled up fried sage leaves and fresh white truffle shavings.
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