Gnocchi With Crabmeat And White Truffle Oil @ Restaurant August
Many orders of this dish are served as a complimentary amuse bouche, which is the way people discover it. Afterwards, Chef John Besh has you hooked. You'll want it every time you go to August thereafter. Fortunately, this marvelous little dish is a fixture on the menu. The name explains it fully. The gnocchi are fingerlings of potato pasta, cooked until soft as pillows. With lumps of crabmeat, butter, and truffle oil. It's outrageously good, but too rich to eat much more than an appetizer's worth. The white truffle flavor and aroma are a big part of the appeal, for me; the sexy qualities of that miraculous fungus live on after the season in the oil. The flavor of the tout ensemble carries forth to make all the following courses taste a little better.
