When Danilo Tozzi first started working in Italian restaurants as a dishwasher, the recipes created by competitive Chefs were jealously guarded secrets. During one shift, he watched the Head Chef, Nerino, put together his famous gnocchi with truffle and mushrooms. Nerino caught him watching and gave him a slap over the head for being nosy, but not before Danilo had memorised the recipe to take home and try for himself.
250 g gnocchi
150 g porcini mushrooms
1 clove garlic, crushed
Port, at your own discretion
1 Tbs truffle paste
Dash of cream
Shave Parmesan cheese, to serve
Tips and Tricks:
Caffe Roma make their gnocchi fresh daily. You can buy good quality gnocchi from delis and most supermarkets.
In a medium frying pan, heat some olive oil and saute the mushrooms with the garlic and port for about 1 minute. Add the cream and the truffle paste.
Bring a large pot of salted water to the boil. Add the gnocchi and wait until they float to the surface, then simmer for 30 more seconds. Remove from heat and rinse with cold water. Strain well.
Add the gnocchi to the pan with the mushroom and truffle mixture and stir through.
To serve, finish with Parmesan and a dash of olive oil, fresh and hot.
Recipe provided by Caffe Roma