Ingredients 4 servings:
1kg potatoes , 300g flour “0”,1 egg, salt to taste - fresh truffle or if not available Salsa Tartufata or Salsa Bianca.
Cook the potatoes in their skins for about 30-40 minutes, peel and mash them. Mix the flour and potatoes, the slightly beaten egg and a pinch of salt. Knead until the dough is soft but firm.
Cover the dough with a cloth to prevent it from drying out, cut off a small piece and roll it up to form a breadstick about 2 cm in diameter, cut the gnocchi, dusting the pastry board with flour to prevent them from sticking.
Cook them in boiling salted water, as soon as they rise to the surface they are ready. Dress with plenty of melted butter and finely sliced Tartufo Bianchetto or black truffle previously heated in evo oil with a clove of garlic. Alternatively, use Salsa Bianca or Salsa Tartufata.