Description
Indulge in the luxurious flavors of this Gnocchi with Truffle Parmesan Sauce recipe, where pillowy potato gnocchi are coated in a creamy, decadent sauce infused with the earthy aroma of truffle oil. This dish is a true standout for any special occasion or weeknight treat.
Ingredients
Scale
- 1 pound potato gnocchi (store-bought or homemade)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1–2 teaspoons truffle oil (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- extra Parmesan for serving
Potato Gnocchi:
Truffle Parmesan Sauce:
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil and cook gnocchi according to package directions until they float to the top, about 2–3 minutes. Reserve 1/4 cup pasta water before draining.
- Make Truffle Parmesan Sauce: In a large skillet over medium heat, melt butter and sauté garlic for 1 minute until fragrant. Stir in heavy cream, bring to a gentle simmer, and cook for 2–3 minutes. Add Parmesan cheese, whisking until melted and smooth. Stir in truffle oil, salt, and pepper.
- Combine and Serve: Add cooked gnocchi to the skillet, tossing to coat in the sauce. Use reserved pasta water if needed to adjust consistency. Sprinkle with fresh parsley and extra Parmesan before serving.
Notes
- White or black truffle oil can be used depending on preference.
- For a richer flavor, add sautéed mushrooms to the sauce before tossing in the gnocchi.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 65 mg
