Truffle Gnocchi with Dry-Aged Filet Strips

Truffle Gnocchi with Dry-Aged Filet Strips

With truffle season ahead of us, it's time to take advantage of the time and opportunity in order to conjure up some tasty recipes. A Dry-Aged Carpaccio is something fine in itself. Combining it with other fine ingredients, the whole thing is becoming the delicious main dish of a summer meal.

We combine the truffle with delicious gnocchi and an intense sage butter, which rounds off the meal.

Serves 4 people | Difficulty: Intermediate


  • 200 gram Dry-Aged Beef-Filet
  • 400g Gnocchi
  • 2 teaspoons butter
  • Salt
  • 10 sage leaves
  • 1 tablespoon butter
  • 50g Grana padano
  • 20g fresh truffles


  1. Cook 400g Gnocchi in salted water according to package directions.
  2. Heat 1 tsp butter in a pan, add 10 sage leaves and fry for 1 minute and remove from heat.
  3. Heat 1 tablespoon butter in a pan and fry the gnocchi, adding the salt and pepper when a light crust has developed.
  4. Plane the truffles.
  5. Cut Dry-Aged Filet thinly and place on the plate.

Sprinkle with grated Italian hard cheese (e.g. Grana Padano). Mix with the fillet strips, plane the truffle on top.

Serve hot and with a fresh rose wine, but also ice cold champagne!


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