Gnocchi with Truffle Cream by Siena Tavern


We are so excited to share this decadent recipe compliments of Top Chef 's fan favorite, Executive Chef and partner of Chicago's Siena Tavern: Fabio Viviani.


6 Idaho russet potatoes
1 cup all-purpose flour, plus more as needed
1 cup Grana Padano Cheese, Grated, plus a little as needed
` pinch of ground nutmeg
` salt & pepper to taste

Parmesan Cream Sauce:
1 shallot, minced
2 cloves garlic, minced
4 Tbsp olive oil
1 quart heavy cream
1 cup Grana Padano cheese, grated
` salt & pepper to taste
2 Tbsp truffle pâté or sauce

For the gnocchi, bake potatoes in oven at 350F, until fork tender. Once cool enough to handle, peel and discard skin. Pass potatoes through a potato mill & refrigerate for 2-3 hours.

Remove potatoes from refrigerator, place in a stand up mixer with paddle attachment along with flour, Grana Padano cheese, and nutmeg. Mix all ingredients on low until well combined, being careful not to over mix.

Divide dough into 4 equal portions, cover with a damp towel and let rest for 30 minutes. Roll each portion of dough to about ½ inch thickness (resembling a rope). Dust with flour as necessary. Cut into 1 inch pieces and slightly dust with flour. Set aside until ready to cook.

For the cream sauce, in a large saucepan, sauté shallots and garlic in olive oil, until translucent. Add cream and bring to a boil, reduce by half, then whisk in the Grana Padano cheese. Adjust seasoning with salt and pepper as needed. Keep warm until ready to use with gnocchi.

Bring a pot of lightly salted water to a boil (add enough salt to taste it in the water) and gnocchi. In another large sauté pan, heat up Parmesan cream sauce. Once gnocchi is floating in the boiling water, remove using a strainer, then add to cream sauce. Add truffle pâté to the cream sauce and incorporate thoroughly. Divide gnocchi between 4 plates, garnish with crispy sage leaves, and freshly grated Grana Padano. Serve and enjoy!

Serves 4

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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