Ah, Florence. The city of Renaissance art, historic landmarks, and…wait for it…insanely delicious food! On my recent trip, I found myself tucked away in a charming little trattoria called Osteria Santo Spirito, drawn in by the aroma of garlic and cheese wafting from its open kitchen. One bite of their Four-Cheese Truffle Gnocchi and I knew I had to recreate this magic at home.
This dish is more than just a meal; it’s an experience. Pillowy gnocchi bathed in a rich, creamy cheese sauce, infused with the intoxicating aroma of truffles, and topped with a sprinkle of crispy breadcrumbs – it’s a symphony of textures and flavors that will leave you wanting more.
Okay, I know you’re drooling already, so let’s get cooking! But first, a disclaimer: while this recipe might not transport you to the heart of Florence, it will definitely bring a taste of Italy’s culinary magic into your own kitchen.
We enjoyed this wonderful meal in Florence thanks to the suggestion of our good friend and Italian native Emanuele Leoni Dickinson. He leads tours to Italy through his Pacngo.net website.
The restaurant has a small dining room that opens up to the town square, where there is additional outdoor seating. Since we were visiting during a heat wave that saw temperatures rising into the mid 90s, we huddled up inside the dining room. There was just enough room for our party of 13 to get some relief from the heat and enjoy some of the best food in Florence.
A Legacy of Decadence: The Story of Four-Cheese Truffle Gnocchi
The exact origins of this dish are unknown, but its spirit embodies the Italian love for simple, yet flavorful ingredients. Gnocchi, those little potato dumplings, have been a staple in Italian cuisine for centuries, offering a blank canvas for endless flavor combinations. In this case, the canvas is painted with a creamy, cheesy masterpiece, and the finishing touch? A touch of truffle, that luxurious ingredient that elevates any dish to another level.
The Secret Sauce: Unpacking the Key Ingredients
While the recipe might seem decadent, the beauty lies in its simplicity. Here’s what you’ll need:
- Gnocchi: Homemade is always delicious, but store-bought potato gnocchi will work just fine. Choose good quality ones – they should be light and fluffy.
- Milk or Cream: Whole milk creates a richer sauce, while cream takes it over the top. Choose based on your desired indulgence level.
- Butter: Unsalted butter adds richness and helps create a smooth sauce.
- Flour: All-purpose flour forms the base of the roux, which thickens the sauce.
- Kosher Salt: Essential for balancing flavors.
- Cheese: This is where the magic happens! You can use a single variety like Parmigiano-Reggiano or get creative with a mix like Gorgonzola, Fontina, Gruyere, and Tallegio. Choose cheeses with distinct flavors and textures for a truly decadent experience.
- Truffle Carpaccio or Black Truffle Oil: Truffle is the star ingredient, adding its earthy, luxurious aroma. Truffle Carpaccio offers the most intense flavor, but good-quality black truffle oil is a budget-friendly alternative.
- Bread Crumbs: Toasted breadcrumbs add a delightful textural contrast and a touch of nuttiness.
Osteria Santo Spirito’s Truffle Gnocchi
Osteria Santo Spirito’s truffle gnocchi gratinati is made with four soft cheeses and scented with black truffles. We ordered three for the table, and they came out bubbling and browned straight from the oven. These creamy little pillows of soft gnocchi had the most delicious depth of flavor from the truffle. I’ve never had anything like it!!
A little bit of research on the restaurant’s Facebook page reveals that Osteria Santo Spirito’s gnocchi truffle oil comes from a bottle of C MAS Collection Truffle Olive Oil. It boasts “aromatic black summer truffle pieces in olive oil.” If anyone knows where we can buy this, please let me know!
I haven’t been able to find this particular brand on Amazon, or anywhere online. However, Dittman’s Truffle Carpaccio is a good substitute, or you can use any good-quality black truffle oil. Just be careful you don’t buy a truffle oil with “truffle flavor” or “truffle aroma.” They are all over the place and are synthetic and chemical tasting.
The key to this four cheese truffle gnocchi gratin recipe is to coat the gnocchi well in the white sauce, and then cook it in a shallow dish under the broiler so it gets nice and bubbly. Feel free to add a little of my garlic-shallot puree to the cream mixture for an added touch.
You can also adjust the amount of cheese and truffle to your taste preference. Want it extra cheesy? Add more! Craving a stronger truffle aroma? Use a little extra Carpaccio or oil.
Osteria Santo Spirito is at Via Sant’Agostino, 8, 50125 Firenze FI, Italy. Call +39 055 238 2383 or visit them online.
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Four Cheese Truffle Gnocchi Gratin (Truffle Gnocchi Gratinati)
Ingredients
- 2 pounds gnocchi
- 2 cups milk or cream
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 lb. Parmigiano-Reggiano cheese finely grated (or a mixture of Gorgonzola, Fontina, Gruyere, Tallegio and Parmesan)
- 2 teaspoons Truffle Carpaccio or good-quality black truffle oil
- 1 tablespoon butter cut into small bits
- 1 tablespoon dried bread crumbs optional
Instructions
- Warm the milk in a saucepan over medium heat. In another saucepan, over medium low heat, stir butter until melted. Add the flour to the butter and stir constantly until it forms a roux, about 3 minutes.
- Remove roux from heat and add the hot milk, whisking constantly. Season with a dash of kosher salt to taste. Return to the heat over medium and stir until the sauce is smooth and thickens, about 1 minute. Remove from heat and set aside. Stir in truffle oil.
- Preheat oven to 400 F.
- Cook the gnocchi in boiling water until done; strain.
- Butter a large ovenproof baking dish. Add a layer of gnocchi, topped with half the white sauce and half the cheese. Top with the rest of the gnocchi, and add the remaining sauce and cheese.
- Sprinkle with bread crumbs and bake until golden brown and bubbling, about 30-45 minutes. Start checking for doneness at about 30 minutes.
- Serve, drizzled with more truffle oil if desired.
Notes
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