Truffle Gnocchi
A rich and indulgent dish that combines soft potato gnocchi with the luxurious flavor of black truffles.
Ingredients
- 2 lbs potatoes (Russet or Yukon Gold)
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- 2 tbsp butter
- 2 tbsp black truffle oil
- ΒΌ cup grated Parmesan cheese
- 1 tsp finely chopped black truffles
- Fresh parsley for garnish
Instructions
- Boil the Potatoes: Peel and boil the potatoes until tender. Drain and let them cool slightly.Mash the Potatoes: Use a potato ricer or masher to ensure smooth, lump-free potatoes.Form the Dough: Mix the mashed potatoes, flour, egg, and a pinch of salt. Knead gently until a dough forms.Shape the Gnocchi: Roll the dough into thin logs and cut into 1-inch pieces. Use a fork to create ridges.Cook the Gnocchi: Boil a large pot of salted water. Cook the gnocchi until they float to the surface (about 2-3 minutes). Drain and set aside.Prepare the Sauce: In a large skillet, melt the butter and add the truffle oil. Stir in the chopped truffles.Combine: Add the cooked gnocchi to the skillet and toss gently to coat in the sauce. Sprinkle with Parmesan cheese.Serve: Garnish with fresh parsley and an extra drizzle of truffle oil.
Notes
For a creamier sauce, add a splash of heavy cream.