Description
This Gnocchi with Truffle Parmesan Sauce recipe is a luxurious and creamy pasta dish that combines pillowy gnocchi with a rich, decadent sauce made from butter, heavy cream, Parmesan cheese, and aromatic truffle oil. Perfect for an elegant dinner or special occasion, this recipe makes a deliciously indulgent meal that’s simple to prepare in just 40 minutes.
Ingredients
Gnocchi
- Fresh or store-bought gnocchi – 1 lb (450g)
Sauce
- Unsalted butter – 3 tablespoons
- Heavy cream – 1 cup (240ml)
- Freshly grated Parmesan cheese – 1 cup (about 100g)
- Truffle oil – 1 to 2 teaspoons
- Salt – to taste
- Freshly ground black pepper – to taste
Garnish (optional)
- Chopped chives or parsley – 2 tablespoons
- Additional Parmesan cheese – for serving
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically until they float to the surface. Drain the gnocchi well and set aside.
- Melt the butter: In a large skillet over medium heat, melt the unsalted butter carefully, ensuring it doesn’t brown or burn.
- Add heavy cream and simmer: Pour in the heavy cream, reduce the heat to low, and let the mixture simmer gently for 3 to 5 minutes. Stir occasionally to prevent scorching.
- Incorporate Parmesan cheese: Whisk in the freshly grated Parmesan cheese until it fully melts and the sauce thickens to a creamy consistency.
- Season and add truffle oil: Stir in the truffle oil and season the sauce with salt and freshly ground black pepper to your taste preference.
- Toss gnocchi in sauce: Add the cooked gnocchi to the sauce and toss gently until each piece is well coated in the luscious truffle Parmesan sauce.
- Garnish: Sprinkle chopped chives or parsley over the gnocchi if desired to add a fresh, herby contrast.
- Serve: Plate the gnocchi and top with additional Parmesan cheese for an elegant finishing touch. Serve immediately while warm and enjoy.
Notes
- You can use fresh or dried/store-bought gnocchi depending on availability and preference.
- Adjust the quantity of truffle oil according to your taste, as it is quite potent.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less rich and creamy.
- Do not overcook the gnocchi; they are done when they float to the surface in boiling water.
- Use freshly grated Parmesan for the best melting and flavor results.
