200 gms pumpkin gnocchi
1 garlic clove finely chopped
40 gms shaved fresh or preserved White Autumn Truffles (Tuber Magnatum Pico)
2 knobs of organic butter
300 gms fresh calamari, cleaned and cut into 1 cm squares
½ cup of dry white wine
¼ cup heavy or single cream
a pinch of salt
1 Tbsp coarse salt
Total time 30 minutes
Preparation 15 minutes
Cooking time 15 minutes
Bring to a boil in a pot half a litre of salted water. Meanwhile in a heavy bottom pan gently saute the garlic and butter being careful not to burn for 1 minute over medium-low heat. Add the calamari, wine and salt stirring gently to prevent sticking for approximately 8-10 minutes.
Halfway through the cooking process, place the gnocchi into the boiling water, stirring occasionally until the gnocchi begin to float on the top (approx. 5 mins). Drain in a colander.
Add the drained gnocchi and cream to the pan with the calamari and stir over low heat for 30 seconds. Remove from the heat, divide the gnocchi mixture onto 2 pre-warmed plates. Gently shave the truffles over the top and serve immediately. Buon Appetito!