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: Turnip Greens

The Foodist: Turnip Greens

The Foodist: Turnip Greens

The Foodist: Turnip Greens, very easy to make and can be served as a side to many dishes. Make it in pressure cooker or on the stove in a nice heavy bottom pot. Either way it will be yummy.

INGREDIENTS

  • 2 bunches turnip greens
  • 4 turnips small to medium size diced
  • 1 smoked ham hock
  • 1/2 onion, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 2 cloves garlic, chopped
  • 1 cup water
  • 1 teaspoon olive oil
  • Apple cider vinegar

DIRECTIONS

  1. Add oil and onions to the heavy bottom pot. Saute with garlic for a few minutes, until fragrant.
  2. Meanwhile wash turnip greens with cold water. Cut out stems and chop greens in about 2 inches strips.
  3. Add greens to onions and garlic. Add ham hock, water, salt and pepper, and a dash of vinegar (the vinegar adds to the flavor but also cuts down on the aroma of the turnips while cooking).
  4. Close the lid and cook on medium-low heat for about 45 minutes.
  5. After fifteen minutes add the diced turnips.
  6. Pull out ham hock. Cut all the meat off ad chop it. Put back into the pot and stir.
  7. Serve.

Notes

  • It’s done when greens are soft.
  • Freeze leftovers for up to 4 months.
  • Refrigerate in a glass or plastic container for up to 5 days.
  • Wash greens thoroughly. There is usually some dirt between the leaves that you will want to clean.
  • Some folks use smoked turkey necks or butts (but I am not a fan). You can also use pork bacon instead of ham hock if you want, but the hock adds much more flavor. Salted pork will work well too.
  • Pressure cook for 10 minutes or cook on the stove for 45 minutes.
  • Use collard greens or mustard greens instead if you don’t have turnip greens. The flavor and texture will be similar.