I got back yesterday from a visit to Providence for the long weekend. It was really nice to get out of the city and see Jeff. I didn't take many pictures, but I did document our eats. When Jeff and I get together we eat, seriously eat. On Friday night we made gnocchi based off the baked gnocchi from Osteria Santo Spirito, which you might remember from this post. I bought the actual gnocchi pre-made from Faicco's on Bleeker, but we made the four cheese truffle oil sauce. Other foods include turkey clubs and breakfast foods, Jeff and my favorite. Here is the gnocchi recipe adapted from this recipe for four-cheese, truffle oil and mushroom mac & cheese.
Ingredients:
1 package of premade gnocchi (or make your own)
8 tbsp. (1 stick) salted butter
7 tbsp. flour
2 cups heavy whipping cream
2 cups half & half
1/2 cup havarti
1 cup Jarlsberg
1 cup Gruyère
1/2 cup grated parmesan
1/2 cup white wine
2 tsp. white truffle oil
3 tsp. salt, plus more or less to taste
1 1/2 tsp. white pepper, plus more or less to taste
Directions:
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add gnocchi until slightly aldente, about 2-3 minutes. Strain gnocchi then return to large pot.
In a large saucepan, melt butter and flour over medium heat until bubbly and thick, but not browned, about 2-3 minutes. Add whipping cream and half & half. Stirring constantly, let mixture thicken, about 8-10 minutes.
Add four cheeses, salt and pepper, and continue stirring. Pour cheese sauce into pot of gnocchi and stir together. Add truffle oil. Season with salt and pepper as needed.
Place gnocchi in a casserole dish and bake for 20 minutes.
