Name: Istrian Gnocchi with Truffle Cream
Yield: 4 to 6 (first course) servings
Ingredients: 1 1/2 cups all-purpose flour; 1 large egg; 1 1/2 teaspoons salt; 1 tablespoon extra-virgin olive oil; 1/4 to 1/3 cup water; 2/3 cup heavy cream; 4 teaspoons truffle butter; 1 ounce grated Parmigiano-Reggiano (1/2 cup); grated Parmigiano-Reggiano

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Photo by Romulo Yanes

Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn't easy, but it's so satisfying once you get the hang of it. And you will.

Cooks' Note

Gnocchi can be formed (but not cooked) 1 hour ahead and kept, covered with a kitchen towel, at room temperature.

Recipe notes

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