Civico 47 Exec Chef Matteo Zamboni shares his drool-worthy recipe heroing Australian black truffle.
Truffle season is Sydney winter’s saving grace, every year we look forward to devouring the rich and earthy seasonal delicacy in a plethora of dishes as our favourite venues become increasingly inventive with special dishes, degustations and masterclasses heroing our favourite fungi.
This year we’re bringing a little inventiveness to our own kitchen with a sumptuous recipe from the Executive Chef of Civico 47. This Ricotta and Spinach Gnocchi with Burnt Butter, Sage & Australian Black Truffle is the ultimate winter-warmer comfort dish with a generous shaving of sophistication that we so unquestionably deserve.
RICOTTA AND SPINACH GNOCCHI WITH BURNT BUTTER, SAGE AND BLACK TRUFFLE
- 500 grams of baby spinach
- 100 grams of fresh ricotta
- 50 grams of plain flour + some more for rolling
- 50 grams of grated Parmigiano Reggiano + more for topping (optional)
- 1 whole egg
- 100 grams of butter
- 10 sage leaves
- Half a lemon
- Salt to taste
- Pepper to taste
- Nutmeg (optional)
- 20 grams of Fresh Australian black winter truffle
- Boil the spinach for 2 minutes in lightly salted water before straining and setting aside to cool down.
- Bring a pot of salted water to boil to cook the gnocchi.
- While the spinach is cooling, put the ricotta in a mixing bowl, add the egg, salt, Parmigiano, pepper and nutmeg.
- Once the spinach is cool, squeeze the spinach between your hands to get rid of all the excess water and add to the bowl with the ricotta mix.
- Add around 20% of the flour and start mixing with your hands. Slowly adding the rest of the flour until a smooth mixture results.
- Once the dough is made, dust some flour on to a large plate. With the help of a spoon, form little ricotta dough mix portions, roughly the size of a whole walnut, and roll them to obtain a ball shape.
- Once all the gnocchi are formed, melt the butter with the sage in a pan. Once it begins bubbling, add some salt and a bit of lemon juice.
- At the same time, boil the gnocchi in the salted water for about 4 minutes. Remove, strain and place them on a plate.
- Pour a generous amount of the burnt butter sauce over the gnocchi, shaving some more grated Parmigiano Reggiano on top.
- To finish, garnish the gnocchi with your desired amount of freshly grated black truffle
For a match made in gastronomic heaven, Civico 47’s Sommelier and Manager, Luke Collard recommends pairing a 2019 Bertani Ripasso corvina-rondinella-molinara, Valpolicella Veneto, Italy – a food friendly Italian red with cherry notes and elegant acidity.
If you prefer your gnocchi freshly prepared by the pros, head to Paddington’s Civico 47 where you can enjoy Executive Chef Matteo Zamboni indulgent menu in all it’s served-to-table glory.