GNOCCHI WITH A HEART OF FONDUE AND WHITE TRUFFLE

Method

Gnocchi
Place the unpeeled potatoes in a large saucepan. When done, pass the potatoes through a ricer directly onto the work surface where you’ve prepared the flour, grated cheese, ricotta, salt, pepper, and nutmeg. Add the eggs and beurre noisette and knead well. Refrigerate the dough and allow to rest. Use a machine for fresh egg noddle pasta to make dough that’s about 0.5 cm thick. Cut disks about 6-7 cm in diameter.

Fondue
Dice the fontina, place it in a large saucepan with the grated cheese and heavy cream and melt everything in bain marie. Make sure the temperature isn’t too high so that the fats won’t separate. Stir constantly and as soon as the mixture is blended thoroughly and stringy add the egg yolk, incorporating well. Place the fondue in a container and allow to cool in the fridge, then shape it into balls about 14 g each. 

Place one fondue ball at the center of each of the gnocchi disks and seal each disk so that it’s neatly shaped like a ball. Make sure the dough doesn’t tear. Cook the gnocchi in the vegetable stock. As soon as they float to the surface remove them with a slotted spoon. Transfer to the individual plates (4-5 each), then spoon beurre noisette, grated cheese, and truffle shavings over them