Rustic gnocchetti with truffle

Mixture: Grate the Parmigiano Reggiano and the truffle (very finely, using a special grater). Mix well and place in an airtight container. Place in the freezer for up to 10 days. If you do not wish to freeze the mixture, you can prepare it a day or two ahead and leave it in the fridge.

Gnocchetti: Boil the water, add 0.2 oz/6 g of salt, a drizzle of oil and the flour. Mix well, with the pot over low heat, and keep stirring until the dough is evenly combined. Remove from the heat, spread out on a work surface and allow to cool for a few minutes.

Dust the surface with flour and roll the dough into ropes about a half-inch in diameter. Cut the ropes into small pieces (gnocchetti), and cook in salted boiling water. Reserve a little of the starch-rich cooking water and, as soon as the gnocchetti rise to the surface, scoop them out and sauté them in a pan with a little melted butter and a little cooking water. Turn the heat off, add the Parmigiano Reggiano/truffle mixture.

Garnish with shaved truffle and serve immediately.