Rustic gnocchetti with truffle
500 ml water
300 g flour type “00”
Extra virgin olive oil
50 g butter
1 black truffle (about 20 g)
6 g Coarse salt
Parmigiano Reggiano and Black truffle mixture:
25 g black truffle (Tuber Uncinatum Chatin)
50 g Parmigiano Reggiano
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 at least 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 6 g of salt, a drizzle of oil and the flour. Mix well, with the pot on a 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 lines about 1 cm in diameter. Cut the lines into small pieces (gnocchetti), cook in salted boiling water. Reserve a little of the pot 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 pot water. Turn the heat off, add the Parmigiano Reggiano/truffle mixture.
Garnish with shaved truffle and serve immediately.