Annual Food & Drink Issue

Gnocchi Parisienne with Truffle Mornay Recipe

The Tastes of Truffle

Photography by Trevor Long

Truffles are a rare fungus that grow underground and have long been touted as a culinary delicacy thanks to their distinct earthy flavor and aroma. Whether chopped, shaved, or infused via oil, this luxurious ingredient can make a dish truly decadent. Here, local restaurants showcase the versatility of truffle with assorted savory recipes.

Gnocchi Parisienne Truffle Mornay

Gnocchi Parisienne With Truffle Mornay

Old Gilman Grill

“The secret is timing. Wait until your sauce is close to completion and fold in your truffle oil.” – Blake Snow

Gnocchi Parisienne With Truffle Mornay

Old Gilman Grill
Print Recipe
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Truffle Mornay

  • 66 g butter, cubed
  • 200 g yellow onion, diced small
  • 50 g all-purpose flour
  • 350 g milk
  • 350 g heavy cream
  • 2 thyme leaves
  • 1 bay leaf
  • 2½ tsp. kosher salt
  • 17 g truffle seasoning (or oil)

For the Gnocchi Parisienne

  • 255 g butter
  • 3 cups milk
  • 435 g flour
  • 9 eggs
  • 45 g parmesan cheese, grated
  • 2 g ground nutmeg
  • 3 tsp. kosher salt, divided
  • 3 oz. clarified butter, divided
  • ½ cup oystermushrooms, sliced
  • ½ cup brown beech mushrooms
  • Gremolata and scallions, for garnish

Instructions
 

For the Truffle Mornay

  • Melt butter in a medium pot on medium heat.
  • Add yellow onion, and cook on medium-low heat for 6 minutes.
  • Add flour, and mix evenly. Add remaining ingredients, and whisk thoroughly.
  • Blend and strain through fine mesh strainer.

For the Gnocchi Parisienne

  • Heat butter and milk in a medium pot, and bring to a boil.
  • Add flour, and mix on low heat. Let cool for 30 minutes. Then, add eggs, parmesan cheese, nutmeg, and 2 teaspoons salt, and mix on low heat. 
  • Heat up a medium rondeau pot with heavily salted water to 180° (it shouldn’t be boiling).
  • Add gnocchi dough to a pastry bag and cut 1 inch off the pastry bag’s tip. Using scissors, cut gnocchi into 1½-inch pillows as the mixture comes out of the bag, letting the pieces fall into the salted water. Cook for 4½ minutes.
  • Using a slotted spoon, remove gnocchi from water and add to an ice bath. Once gnocchi has fully cooled down, remove from ice bath and place on a paper towel-lined tray.
  • Bag the gnocchi in 6-ounce portions and store in the refrigerator until ready to use.
Keyword gnocchi, Old Gilman Grill, Truffle
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