White Truffle "Mona Lisa" Gnocchi

Credit: Didier Loire


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.

In a saucepan, emulsify the butter, the light chicken stock, the olive oil, and the sage together. Infuse for 10 minutes, then filter through a fine-meshed chinois, and pour back into the saucepan.

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