White Truffle "Mona Lisa" Gnocchi
- 60 potato gnocchi
- 1 alba white truffle, 1 3/4 ounces (50 g)
- 1/2 cup whipping cream (10 cl)
- 4 sage leaves
- 13 1/2 fluid ounces light chicken stock (40 cl)
- 1 1/2 ounces butter (40 g)
- 2 3/4 ounces grated parmesan (80 g)
- 3 1/3 tablespoons rabbit jus (5 cl)
- 3 1/3 tablespoons olive oil (5 cl)
- seasoning olive oil
- fleur de sel
Step 1: Gnocchi
Whip the cream until very stiff.
Brush the white Alba truffle under running water, pat dry with a paper towel, and keep in a cool place covered with a dishcloth.
Bring a saucepan of salted water to a boil, and drop in the gnocchi. As soon as it floats to the surface, drain, and place delicately back into the saucepan. Sprinkle with grated parmesan and coat in emulsified butter, then season as needed.
Divide the rabbit jus into two saucepans. In one, reduce the jus by half, stir in the whipped cream, bring to a quick boil.
Step 2: Plating
Put a tablespoon of creamed rabbit jus in each plate. Top with some gnocchi, and surround with a ribbon of plain rabbit jus.
Drizzle olive oil over the gnocchi, and grate the white truffle over the top. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
All My Chefs suggests
Other recipes by Alain Ducasse