Gnocchi with Black Truffle and Olives (Tartafuta)
Supper for 2 or light lunch for 2. 20 minutes, Easy
500g of Gnocchi
250g of Chestnut mushrooms, thinly sliced
90 ml of Tartafuta
80 ml Creme Fraiche (half fat will work just as well in the recipe)
Large handful of Parsley finely chopped
2 tb olive oil (not extra virgin, this doesn't like to be heated to high temperatures)
*Using a wok for ease of frying, cook the mushrooms until they are dry, a little colour is good but don't burn them.
*Boil a pan of salted water. Add the gnocchi and they are done when they float.
*Whilst the gnocchi is cooking, add the Tartafuta to the mushrooms and heat (you'll smell toast, don't be confused by this, it's the olives). Then add the creme fraiche and 2/3rds of the parsley.
*Mix and heat gently, if there's a lot of liquid (because the mushrooms weren't cooked dry) don't worry, just let the mixture bubble away gently till reduced.
*The gnocchi should be done by now, drain and add to the Tartafuta sauce, mix, taste, adjust seasoning, taste again and plate up, add the rest of the parsley as garnish then serve.
Mushrooms are an optional ingredient, they bulk out the dish and add protein but are not necessary if you're not a fan. Toasted pine nuts would be a nice addition too if you have any to hand.