- Firstly make your cheese sauce. Add 50g of butter to a saucepan and gently melt. Add in 4 tbsps of plain flour and whisk for a couple of minutes. Slowly pour in the milk and continue to whisk. When completely smooth add in the cheese and truffle salt. Finally when smooth add a few gratings of fresh truffle. Season with a little white pepper.
- Set the cheese sauce aside while you make your gnocchi.
- Add your potatoes to the pan and cook in boiling salted water for 20 to 25 minutes, or until tender. Drain and leave until cool enough to handle, then remove the skins.
- Mash the potatoes using a potato ricer or masher on to a large clean board.
- Sprinkle over the flour, finely season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour.
- Knead on a flour-dusted surface for a few minutes until smooth then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
- Slice into 3cm lengths. Roll in to small balls then I used a butter knife just to make a groove in one side so it looked a little like a coffee bean.
8. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready. Drain then add to your cheese sauce.
- At this point you have a choice to bake the gnocchi or to serve from the pan. Melt some of your Iberico fat in a frying pan and fry the breadcrumbs until golden.
- To serve from the pan gently warm through the sauce and place in to a bowl. Shave over some fresh truffle a little parmesan and some of the breadcrumbs.
- If you wish to bake the gnocchi place the mixture in an ovenproof dish and grate over some parmesan. Scatter over some breadcrumbs then bake in the oven for 15 minutes at 180 degrees. When you take the dish from the oven grate over some fresh truffle.