Description
A comforting dish of toasted potato gnocchi enveloped in a rich and creamy white truffle sauce, perfect for cozy evenings.
Ingredients
Scale
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 tablespoons white truffle oil
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float (about 2-3 minutes). Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the cooked gnocchi in a single layer and toast for 5-7 minutes until golden brown and crispy.
- In another saucepan, gently heat the heavy cream over low heat and stir in the white truffle oil. Season with salt and pepper, then remove from heat when warmed.
- Add the toasted gnocchi to the cream sauce, tossing gently to coat. Adjust consistency with pasta water if needed.
- Plate the gnocchi and top with grated Parmigiano-Reggiano and chopped parsley before serving.
Notes
Store leftovers in the fridge for up to 2 days. Reheat gently, adding cream if necessary to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg