Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn't easy, but it's so satisfying once you get the hang of it. And you will.
Gnocchi can be formed (but not cooked) 1 hour ahead and kept, covered with a kitchen towel, at room temperature.
Recipe information
Yield
4 to 6 (first course) servings
Ingredients
Accompaniment:
Preparation
Step 1
Sift flour in a mound on a wooden board or work surface and make a well in center. Add egg, salt, oil, and 1/4 cup water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough. If it seems dry, add water (up to 2 tablespoons). Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
Step 2
Quarter dough. Working with 1 piece at a time (keep remainder covered with plastic wrap), roll dough between your palms into a 6-inch log, then cut crosswise into about 26 (1/8-inch-thick) pieces. Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in center, tapering to 1/8 inch thick at ends. Transfer to a flour-dusted kitchen towel (not terry cloth).
Step 3
Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes.
Step 4
Meanwhile, heat cream with truffle butter and 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat until hot.
Step 5
Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.
