Charcoal Gnocchi in a Parmesan Cream Sauce

Ingredients

• •

  3/4 cup durum semolina

• •

  20 g activated charcoal

• •

  1 tsp ground nutmeg

Instructions

1. 1

   Combine the flour, activated charcoal, parmesan, nutmeg, salt and pepper.

2. 2

   Make a well in the flour mixture and add egg yolks. Slowly add the melted butter and milk and mix to form a dough. Set aside, covered, for 15 minutes.

3. 3

   Bring a large pot of salted water to a boil over high heat.

4. 4

   Cut the dough into two pieces. Roll each into a strand, 1" in diameter. Cut the strand into pieces 1 1/2" long.

5. 5

   To create a classic gnocchi shape, roll each piece off the tines of a fork, using your thumb to form an indentation in the underside.

6. 6

   When the gnocchi are rolled, add them to the boiling water and cook for 4 to 6 minutes or until they float to the surface.

7. 7

   Heat the cream in a large sauté pan over medium-high heat. Simmer for a few minutes to thicken. Toss in the cooked gnocchi and cooking water. Sprinkle with parmesan and season. Toss with the sauce and let it cook for a few minutes until the sauce clings to the gnocchi.

8. 8

   Serve garnished with parmesan.