Your Life A to Z Recipe: Tuesday, July 29th, 2014: Semolina Gnocchi With Corn, Herbs & Black Truffleta Board

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Semolina Gnocchi With Corn, Herbs & Black Truffle
Corn & Herbs:
2 ears sweet corn
1/2 oz. mint
1/2 oz. Italian parsley
1/2 cup cold butter(cubed)
1/4 cup water
1 tbsp. black summer truffle puree
salt & pepper to taste
Slice corn off the ear.
Rough chop mint & parsley.
Heat the water in a sauce pan, add a couple cubes of butter at a time until they are all melted &     the sauce looks creamy.
Add corn, herbs, salt & pepper(keep warm)
Semolina Gnocchi:

3 cups milk
1/2 cup butter
11/2tsp salt
4 egg yolks
1 cup parm
1 cup semolina
Put milk, butter & salt into a medium pot (bring to a boil).
Add semolina & whisk vigorously for 4 minutes.
Add 1 egg yolk at a time while stirring.
Then add the parm whisk until the cheese melts about 3 minutes.
Spread mixture on a sheet tray & let cool for 45 minutes.
When cooled cut out circles with a ring mold.
Sear the gnocchi in a pan on medium heat until golden brown.
To Serve:
Place gnocchi in a serving bowl or individual bowls, spoon the corn sauce over & garnish with a little black truffle puree.