Homemade gnocchi al tartufo with walnuts from my tree

This recipe they are light and delicious and I completely recommend it. 

Serves 4 people plus

Ingredients

6 large potatoes 1 kg in weight, ideally use Maris pipers or king Edwards (russets)

200gr 00 flour

Pinch of salt 

NO EGGS in this recipe

Method:

Wash and pierce your potatoes and and bake in the oven at 175 c or 350 f for at least 45 minutes.  Allow to cool, then remove skins. 

On your wooden board surface put 150gr of your flour then ideally using a potato ricer sieve your potatoes.  Add salt and start to mix your dough.  Add your remainder flour to it adding gradually.   If it appears dry add a little EVOO.  Just a little.  Be careful not to overwork it.  Combine ingredients and once mixed evenly form into a large roll.  Leave for ten minutes then slice one piece.  Form into a long thin piece about half an inch thick and about 12 inches long.  For traditional gnocchi cut into little pieces about three quarters of an inch.  Coat carefully with flour and allow to rest.  

Cook in a pot of boiling water.  Once they are ready they will rise to the top.  With a strainer add your gnocchi into your pan with the sauce and mix carefully.  Add a little pasta water if needed to make it more creamy.  Add the walnuts.  Your  dish is ready to serve.  The picture shows exactly this stage!  Now you can add as much parmigiano reggiano or your favourite Italian cheese as you like.  Buon appetito!!

For your sauce you will need:- truffles, panna or fresh cream, garlic and pepper.

Enjoy your Homemade gnocchi al tartufo with walnuts from my tree.