12 Days of Christmas Recipes: Herb & Truffle Potato Gnocchi

 “I usually just make it by feel, I don’t have a recipe,” laughs Daniel Lynn, the owner and Executive Chef of Liberty Village’s newest bistro, 25 Liberty.

We’ve finally been able to track this uber busy restaurateur down, who, after opening this quaint and cozy resto with his partner, Tracy Coutts, back in September, has seen his days get busier and busier as more and more people learn about Toronto’s latest hidden gem eatery.

Not that it’s hidden. Right on the corner of East Liberty and Atlantic Ave. in the spot that used to be the Liberty Bistro, it boasts a fantastic wrap-around patio that will be sure to keep this place hopping in the summer, and a relaxed and stylishly comfortable dining room and lounge area that begs diners to spend many languid hours whiling away the blustery winter days.

And that’s how we came to ask Daniel to offer something delicious for our 12 Days of Christmas Recipes: we visited 25 Liberty for the first time a few weeks ago, on one particularly cold and rainy night. Inside was so warm and inviting, with wide comfy seating, that we knew we were in for the evening.  Three-and-a-half courses later, we knew we couldn’t walk away empty handed.

He’s generously put pen to paper to hand over this herb and truffle gnocchi recipe he normally makes “by feel.”  We get the feeling we’ll be making this again and again.

Herb & Truffle Potato Gnocchi

Serves 4-6

Ingredients

Gnocchi

• 2.5 lb Russet potatoes
• 3 egg yolks
• 1 ½ TBL finely chopped rosemary
• 1 ½ TBL finely chopped thyme
• 1 ½ cups freshly grated Parmesan cheese
• 1 ½ to 1 ¾ cups all purpose flour
• 2 heaping Tbsp black truffle paste
• 1 tsp kosher salt

Sauce

• 3 oz. unsalted butter
• ¼ cup whipping cream
• The juice of  ¼ lemon
• 3 Tbsp freshly grated Parmesan cheese
• A sprig of sage

Method

To make gnocchi

1. Preheat oven to 400 degrees F.
2. Using a fork poke the potatoes to vent moisture.  Bake potatoes until soft, approximately 1 hour  (Turning the potatoes every 20 minutes)
3. While potatoes are still hot, peel and pass through food mill or ricer onto a work table that has been lightly dusted with flour
4. Spread potato out until approx. ½ inch thickness
5. In a bowl combine egg yolks, herbs and truffle paste, sprinkle over potato
6. Sprinkle Parmesan cheese, then flour over potato
7. Combine potato mixture working from the outside in, gently kneading the dough until all ingredients are just combined  (be careful not to over knead as it will become tough)
8. Let rest for 20 minutes
9. Once dough has rested, lightly dust work area with flour, gently roll a piece of the dough to ¾ inch diameter and cut into squares (to have a more rustic look to the gnocchi, leave in that form, or roll on a fork for a more elegant presentation)
10. Place gnocchi on a tray and freeze

*Gnocchi can be kept frozen in an air-tight container for up to two weeks

To cook Gnocchi

1. In a large pot, averaging 2 L per portion, boil salted water
2. Add gnocchi, making sure not to over crowd the pot as the gnocchi needs to be cooked at a consistent boil until they float, approx. 1 ½ to 2 minutes
3. Gently remove with slotted spoon and add immediately to sauce

*Reserve some of the poaching liquid for adjusting thickness of sauce

To Make Sauce

1. In a heavy bottom sauce pan, add butter and sprig of sage
2. Cook on med-high heat, remove sage when crisp, approx. 1 minute
3. Continue cooking butter until milk fats separate and turn a very dark brown, approx. 1 to 2 minutes
4. Add cream (be careful as reaction is vigorous)
5. Reduce the cream to sauce consistency (until it covers the back of a spoon), up to 5 minutes
6. Add a squeeze of lemon and salt and pepper to taste
7. Add gnocchi, tossing while sprinkling Parmesan cheese.  Serve immediately.

*You can adjust thickness of the sauce by adding some of the reserved liquid from cooking gnocchi.  It is important to remember that the sauce will thicken as it cools. 

The Wine Sisters’ Pairing:

This gnocchi is rich and luscious, perfect for cold weather dining. If you’re feeling festive you can easily pair a brut sparkling with this dish, but we’re going the classic route and going with Barolo, the traditional match to black truffles and once you try it, you’ll know why.

Try: Ascheri Pisapola Barolo, Piedmont, Italy, 2007 $42.95 Vintages 739920