Description
A luxurious take on classic potato gnocchi, enhanced with a rich creamy sauce featuring truffle oil and Parmesan.
Ingredients
Scale
- 500 g potato gnocchi
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon truffle oil
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and gently bring to a simmer. Stir constantly to prevent scorching and allow to thicken slightly for about 3-4 minutes.
- Add the grated Parmesan cheese and stir until melted and fully incorporated.
- Carefully toss the cooked gnocchi in the creamy sauce, drizzling in truffle oil and seasoning with salt and pepper.
- Remove from heat and garnish with chopped parsley. Serve immediately.
Notes
Make sure butter and cream are at room temperature to avoid curdling. You can prep the sauce ahead and heat it before adding gnocchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling & Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg