Gnocchi with Truffle Parmesan Sauce

Pillowy potato gnocchi coated in a sumptuous truffle‑Parmesan cream sauce—elegant yet surprisingly easy, perfect for a special night in.

Why You’ll Love This Recipe

• Luxuriously creamy thanks to rich heavy cream and grated Parmigiano-Reggiano
• Earthy, gourmet flavor from truffle oil or paste
• Quick and impressive: about 25–45 minutes from start to finish
• Easily customizable with mushrooms, prosciutto, sage, or proteins like chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the gnocchi (if making homemade):

• Russet potatoes
• All‑purpose flour
• Salt
• Egg

For the truffle Parmesan sauce:

• Olive oil and/or butter
• Garlic (clove or minced)
• Heavy cream
• Parmigiano‑Reggiano
• Truffle oil, paste, or fresh truffle
• Salt and pepper
• (Optional) Mushrooms, prosciutto, sage

Directions

this recipe

1. Make gnocchi (if homemade): Boil or bake potatoes, mash and cool. Combine with flour, egg, and salt. Roll into logs, cut into dumplings.
2. Cook gnocchi: Boil in salted water until they float (2–4 minutes). Reserve some pasta water.
3. Prepare sauce:
   • Sauté garlic in butter or oil until fragrant.
   • Add cream, simmer 4–5 minutes until slightly thickened.
   • Stir in Parmesan until melted, then add truffle oil or paste.
4. Combine: Add gnocchi to sauce. Toss to coat, thinning with pasta water if needed.
5. Serve: Top with extra cheese, herbs, or a drizzle of truffle oil.

Servings and Timing

• Servings: 4–6
• Prep Time: 10–25 minutes
• Cook Time: 15–25 minutes
• Total Time: 25–50 minutes

Variations

• Add sautéed chicken, pancetta, or prosciutto for protein
• Sautéed mushrooms for extra umami
• Crisp sage leaves or basil for a fresh finish
• Substitute Grana Padano or Pecorino for Parmesan
• Make it one-pot by cooking gnocchi directly in the sauce

Storage/Reheating

• Refrigerate separately up to 3–5 days
• Reheat sauce on the stove; microwave or briefly boil gnocchi
• Freezing not recommended due to cream separation

FAQs

What type of gnocchi should I use?

You can use homemade, fresh, or store-bought gnocchi—potato-based is most common.

Can I use ricotta gnocchi?

Yes, ricotta gnocchi are lighter and also pair beautifully with the sauce.

Is truffle oil the same as fresh truffle?

No. Truffle oil gives strong aroma, while fresh truffle adds a subtler earthy flavor.

Can I make this gluten-free?

Yes, with gluten-free gnocchi or homemade ones using gluten-free flour.

What if my sauce is too thick?

Add a splash of reserved pasta water or cream until it loosens.

How do I prevent the sauce from separating?

Simmer gently and avoid high heat once cheese or truffle oil is added.

Can I make this ahead?

Yes. Make the sauce ahead and reheat gently. Add freshly cooked gnocchi before serving.

Can I omit garlic?

Absolutely. You can also substitute with shallots or garlic-infused oil.

What wine pairs well?

Try Chardonnay or Pinot Noir to complement the creamy and truffle flavors.

Can kids enjoy this?

Yes, but consider using less truffle oil for a milder taste.

Conclusion

Gnocchi with Truffle Parmesan Sauce is a luxurious yet easy dish perfect for elevating any dinner. Whether you make the gnocchi from scratch or go with store-bought, this meal delivers creamy, earthy comfort with minimal fuss. Ideal for cozy evenings or impressing guests.

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