Gnocchi Tartufati

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Carema Classico DOC featured in the 6-bottle mixed and 4-bottle red case for June 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Gnocchi Tartufati: Gnocchi with Truffle sauce
Serves 6

Materials

• Potato ricer or food mill
• Ridged wooden gnocchi board or fork 
• Spider
  

Ingredients

GNOCCHI DOUGH 

• 2 ¼ pounds (1kg) potatoes
• 10 ½ ounces (300g) flour type 00, plus extra for dusting 
• 1 egg, lightly beaten
• Fine sea salt to taste 

or 

• 1.3kg of good quality store bought gnocchi
  
  

TRUFFLE SAUCE

• 8 tablespoons (120g) butter
• 4 tablespoons (60g) Parmigiano Reggiano, grated
• 45g of truffle sauce 
• Fresh truffle (optional)
  

Method

If you are making the gnocchi from scratch, place the potatoes in a large pot, cover them with cold water, bring to a boil and cook for 30 to 40 minutes, or until a fork can easily pierce through them. Remove the potatoes from the hot water and peel them while they are still warm. Next, mill the potatoes onto a working surface using a fine sift.

Add the flour and egg and gently mix everything together with your hands, just until combined and to when  a soft dough has formed. Roll the dough into rods that are approximately 1 ¼ inches (3cm) thick, using only a minimal amount of flour to prevent sticking. Cut each rod into little pieces measuring 1 ¼ inches (3cm) in length. To give the gnocchi its characteristic ridges, roll each piece using a wooden gnocchi board or a fork. As you prepare them, place the gnocchi on a baking sheet lined with parchment and dusted with flour, refrigerate until you are ready to use them. Cook within 5 hours of making them or freeze them for up to a month.

To cook them bring a large pot of salted water to a boil. In a separate pan, heat the butter over medium heat to melt it and then simmer.

Once the salted water is vigorously boiling, cook the gnocchi until they rise to the surface, about 2 to 3 minutes. Add an ounce of the cooking water to the butter sauce along with the truffle sauce. Strain the cooked gnocchi and add them to the butter sauce, sprinkling the parmigiano on. Stir them gently until combined and serve adding freshly shaved truffle if desired.

Buon appetito!