The recipe for Porcini Gnocchi with White Truffle Foam was developed by David Verzello, the Executive Chef for the Rhode School of Cuisine. We are featuring this recipe in conjunction with our upcoming 7-day culinary tour to Tuscany–one of the most unique guided tours Tuscany has to offer!
Executive chef David Verzello will be demonstrating a stunning menu during our tour “An Adventure in Fine Italian Cuisine“, including dishes such as Seared Sea Scallops with a Lemon Asparagus and White Truffle Risotto, Locally Sourced Wild Boar and Porcini Ragu served on a bed of Creamy Polenta, and Grilled Beef Tenderloin with Porcini Fritte and Foie Gras Demi Glace Reduction. David earned academic honors while studying at the renowned California Culinary Academy, is currently working with the Cooking School at Draeger’s in San Mateo, California, and is writing his first cookbook on seasonal Tuscan cuisine.
This recipe for Porcini Gnocchi with White Truffle Foam is visually stunning, delicious and will be sure to impress your guests.
Porcini Gnocchi with White Truffle Foam
Ingredient List for Gnocchi:
1 cup dry porcini mushrooms rehydrated
4 russet or starchy potato
1⁄4-1/2 cup flour-Add as needed. Less is better for a lighter gnocchi
1 whole egg- lightly beaten
1 tsp salt
Ingredients for Sauce:
Porcini tea (the hot liquid used to rehydrate the porcini)
1/2 cup heavy cream
Vegetable or chicken stock
Salt and Pepper to taste
Ingredients for Foam:
2 cups skim milk (you must use skim milk, fat is the enemy of a good foam)
Shaved white truffle
Lecithin- just a pinch (Lecithin is available at most health food stores and with stabilize your emulsification allowing your foam to stand up to heat and time)
Dry Porcini dust (grind dried porcini in spice grinder to fine powder)
Shaved White Truffle
Optional: Fried Sage Leaves or Parsley
Place porcini in bowl with 2 cups hot water. Allow them to rehydrate. Divide rehydrated porcini in half. Finely chop one half for gnocchi dough, reserve second half for the sauce.
Preheat oven to 375 degrees. Cook potato until fork tender you are able to remove skin and run through a ricer or smooth with the back of a fork.
Roll out the gnocchi into a long cylindrical shape with your hands. It should be 1/2 inch diameter, Cut into individual shapes 1/2 to 3/4 inch long and roll over gnocchi shaper or shape with the back of a fork. The grooves made by the shaper or fork will help hold more of the flavorful sauce to the gnocchi. Cover gnocchi with a damp towel to minimize oxidization.
In a saucepan reduce the 1 1⁄2 cups porcini tea to 1/4 cup over medium heat. If flavor is too overwhelming cut with stock. Infuse with thyme. Add 1⁄4 cup cream and reduce by half. Season with salt and pepper to taste. Add 1 tablespoon of butter and remove from heat.
Heat skim milk to 105 degrees. Add fresh finely grated white truffle and steep (you may use truffle oil but just a drop as any more will effect the stability of your foam). Add lecithin. Allow lecithin to dissolve then use hand held immersion blender to froth the milk into foam.
While finishing the foam, boil the gnocchi in salted water for 1-2 minutes or until they float.
Mix the gnocchi in sauce and place a dab of foam on top. Garnish with shaved white truffle, parmesan and herbs.