Summer Gnocchi
Ingredients
- 1 batch Potato Gnocchi
- 1⁄4 cup Olive Oil
- 4 each zucchini/yellow squash, diced 1⁄2 inch
- 1 ear corn
- 3 cloves Garlic, thin sliced or minced
- 1⁄2 cup White wine
- 1⁄2 cup Water
- 4 oz Black truffle butter (see recipe below)
- Salt (to taste)
- 1 tsp Lemon juice
Directions
- In a medium sauté pan, add your olive oil, and let sit on medium heat for about a minute.
- Sear the zucchini in the pan. Toss to cook evenly. Add a small pinch of salt at this point.
- Continue to cook over medium heat.
- Once the zucchini starts to soften on the outside (about 2-3 minutes)
- Add the corn, sauté over medium heat for another minute, add garlic and continue to cook for another 10-20 seconds until the garlic gets a small amount of golden brown.
- Add the white wine and allow to reduce by 2⁄3.
- Once reduced, add water and butter.
- Melt the butter into the sauce and continue to reduce. The sauce consistency should be just enough to coat the pasta and leave some sauce in the bowl.
- Season with salt to taste and a splash of lemon juice.
- Serve immediately for best results.
Black Truffle Butter (Yield- 2 pints)
Ingredients
- 2 lbs. Unsalted Butter, tempered
- 2 oz Preserved Black Truffle (fine chop)
- 1⁄2 tsp Truffle Oil
- 1⁄2 tsp Salt
Directions
- Place tempered butter in a mixing bowl with the preserved truffle, truffle oil, and salt.
- Whisk together until well incorporated.
