1 batch Potato Gnocchi
1⁄4 cup Olive Oil
4 each zucchini/yellow squash, diced 1⁄2 inch
1 ear corn
3 cloves Garlic, thin sliced or minced
1⁄2 cup White wine
1⁄2 cup Water
4 oz Black truffle butter (see recipe below)
1 tsp Lemon juice
In a medium saute pan, add your olive oil, and let sit on medium heat for about a minute.
Sear the zucchini in the pan. Toss to cook evenly. Add a small pinch of salt at this point.
Continue to cook over medium heat.
Once the zucchini starts to soften on the outside (about 2-3 minutes)
Add the corn, saute over medium heat for another minute, add garlic and continue to cook for another 10-20 seconds until the garlic gets a small amount of golden brown.
Add the white wine and allow to reduce by 2⁄3.
Once reduced, add water and butter.
Melt the butter into the sauce and continue to reduce. The sauce consistency should be just enough to coat the pasta and leave some sauce in the bowl.
Season with salt to taste and a splash of lemon juice.
Serve immediately for best results.
Black Truffle Butter (Yield- 2 pints)
2# Unsalted Butter, tempered
2 oz Preserved Black Truffle (fine chop)
1⁄2 tsp Truffle Oil
1⁄2 tsp Salt
Place tempered butter in a mixing bowl with the preserved truffle, truffle oil, and salt.
Whisk together until well incorporated.