The Foodist: Gnocchi with Creamed Eggs and Black Truffles

The Foodist: Gnocchi with Creamed Eggs and Black Truffles

The Foodist: Gnocchi with Creamed Eggs and Black Truffles
Jacques Pepin’s classic gnocchi with egg cream sauce with a few tweaks.

The Foodist: Gnocchi with Creamed Eggs and Black Truffles sounds like a mouthful and that is because it is! Such a delightful and surprisingly filling meal. It is delicious hot or cold and the addition of minced black truffle, vegetable or chicken stock and simple white wine take it over the top.

The most fascinating thing about this recipe is its stunning simplicity, and what an impression it makes at a dinner party. This is not vegan, but it can very easily be vegetarian. Put this on a table garnished well in a lovely bowl and then just clean the empty bowl after.

Serving this dish cool the next day is also a delight. Think of it as the world’s finest potato salad, and surprise your guests. Serve with white wine or champagne.

INGREDIENTS

  • 4 eggs
  • 12 ounces potato gnocchi store bought is fine
  • 1/2 cup vegetable or chicken stock
  • 1/2 cup dry white wine
  • 1 Tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup minced green onions
  • 3 Tbsp sour cream
  • 2 Tbsp Minced black truffles (canned is fine)
  • 2 Tbsp freshly shaved parmesan cheese

DIRECTIONS

  1. In a small bowl using a fork, beat the eggs and then set them aside.
  2. Spread the gnocchi in one layer in a large 12-14″ nonstick skillet and add the stock and wine or water, olive oil, butter, salt and pepper. Bring to a boil, cover and cook for about 3 minutes until most of the liquid is absorbed.
  3. Add the green onions and continue cooking, uncovered, for 2 to 3 minutes longer, until the gnocchi and green onions start to sizzle and begin to brown lightly.
  4. Add the eggs to the skillet and cook, folding constantly, for 45 seconds, to 1 minute at the most. The eggs should be soft and loose.
  5. Add the sour cream and minced truffles to stop the cooking; mix it in well.
  6. Plate and sprinkle with parmesan cheese and a few drops of truffle oil, if desired. Serve immediately.

I have shaved truffles over the top at times as available.

The Foodist: Ramekin Eggs with Mushrooms and Spinach

The Foodist: Ramekin Eggs with Mushrooms and Spinach

The Foodist: Ramekin Eggs with Mushrooms and Spinach
Super rich and creamy duck egg Ramekin with gruyere, mushroom, spinach and ham.

First, right out of the gate, my apology for the terrible and rude photo. I started eating the delightful au gratin potatoes and then I tasted the egg in ramekin! Like a bolt of lightening; The Foodist: Ramekin Eggs with Mushrooms and Spinach!

Oh My goodness! This is so delightful I am certain it is a sin.

Jim Bruner

So yes, I took the picture after I started eating. You will too when you make this. This is so delightful I am certain it is a sin.

There is an easy vegetarian option as well. Just omit the serrano ham and you’ll be good to go. If you don’t have a ramekin, just make this in foil or a small bowl.

INGREDIENTS

  •  4-ounce ramekins (oven-safe)
  •  2 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms chopped
  • 3 cups baby spinach
  • 3 scallions sliced
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 chicken eggs – or two duck eggs
  • 2 ounces goat cheese or gruyere cheese
  • Toast for dipping into the yolks
  • Fresh fruit for serving

DIRECTIONS

  1. Preheat the oven to 350 degrees F. Grease 4 x 4-ounce ramekins with butter or oil and set aside.
  2. Warm the olive oil in a large a skillet over medium heat. Add the mushrooms and cook for about 5 minutes until they start to soften. Stir in the spinach and most of the scallions, reserving some of the scallions for topping. Cook for about 5 more minutes until the spinach is wilted. Season with salt and pepper as desired.
  3. Divide the cooked veggies evenly among the 4 ramekins. Use the back of a spoon to flatten out the top of the veggies so that they are in an even layer.
  4. Crack an egg into a small bowl, then tilt the bowl over one of the veggie-filled ramekins to transfer the egg to it. Repeat with the remaining eggs and ramekins. This added step allows you to see if the egg has a broken yolk before you put it into the ramekin in case you want to discard it.
  5. Divide the goat cheese into small dollops and sprinkle them on top of the ramekins.
  6. Place the ramekins on a baking sheet and transfer it to the oven. Bake for 17 to 24 minutes until the egg whites are set and the yolks are cooked to your desired consistency. Start checking the eggs around 15 minutes so that you don’t overcook them. I cooked mine for about 21 minutes for yolks equivalent to over-medium.
  7. When the eggs are finished cooking, remove the ramekins from the oven. Add a sprinkle of salt and pepper to each one, followed by the remaining scallions. Serve, and enjoy!

NOTE
I like to line the inside of the ramekin with Serrano or prosciutto ham. It is NOT necessary. I also use gruyere cheese more often than not.