"Dolce far niente" in Italy with Gnocchi & fresh summer truffle

"Dolce far niente" is for me the longing for the lightness of life which is reflected in hardly no other place as wonderfully as in Italy. Whether in Umbria, Latio, Tuscany or elsewhere in Italy, everywhere you find this lightness of life in connection with nature and the diversity of Italian food. Each year we are drawn there several times to step back and re-earth ourselves. This is particularly easy with a good, mostly simple but delicious Italian meal.

In Umbria we have picked up some aromatic black truffles (Tuber melanosporum ) which are usually found in limestone terrains, oakwoods and pinewoods.

A simple way to restage  fresh truffles in scene is to rasp it over a fresh homemade pasta or gnocchi with fresh baby spinach ...or with some native olive oil on a warm slice of bread...

Ingredients for the gnocchi:

500g boiled potatoes

300 - 320 g durum wheat semolina from DeCecco

200 g Ricotta

175 g Parmesan cheese

2 eggs

salt, pepper, nutmeg

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500g baby spinach

80 g Butter

1resh garlic clove

50 g Parmesan

How to prepare:

With a fork, crush the cooked, slightly cooled potatoes, add the remaining ingredients and mix with your hands until the dough is ready to roll.

In between, dip your hands into the semolina again and again so that the dough does not stick to your hands.

Form rolls and cut into gnocchi. Put them in lightly simmering salt water and let them steep until the gnocchi rises to the surface. Spread fresh baby spinach, steamed in garlic and butter on the plate, place the gnocchi on top and serve with freshly grated Parmesan cheese and grated truffle.

Enjoy your own "dolce far niente"...