Description
Creamy, decadent gnocchi tossed in a luxurious truffle Parmesan sauce—an indulgent yet easy-to-make Italian-inspired dish ideal for cozy dinners or special occasions.
Ingredients
Units
Scale
- 1 lb (450 g) potato gnocchi
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1–2 tsp truffle oil
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute.
- Stir in the heavy cream and bring to a simmer.
- Add Parmesan cheese, stirring until melted and smooth.
- Gently mix in the cooked gnocchi and toss to coat in the sauce.
- Drizzle with truffle oil, season with salt and pepper, and heat through for 2 more minutes.
- Serve warm, garnished with parsley and additional Parmesan if desired.
Notes
- Use white or black truffle oil based on preference; start with a small amount.
- Ensure gnocchi is cooked just until it floats to avoid mushiness.
- Freshly grated Parmesan melts better than pre-grated varieties.
- Add mushrooms or spinach for extra flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 120 mg