Truffle Butter Gnocchi (Print View)

Potato gnocchi gently coated in black truffle butter with Parmesan and herbs for rich flavor.

# Components:

→ Gnocchi

01 - 1 lb 2 oz fresh potato gnocchi

→ Truffle Butter

02 - 4 tablespoons unsalted butter, softened
03 - 2 teaspoons black truffle paste or truffle oil
04 - 1 small garlic clove, finely minced
05 - Salt and freshly ground black pepper to taste

→ Finishing Touches

06 - 1.4 oz Parmesan cheese, shaved
07 - 1 tablespoon fresh chives or flat-leaf parsley, finely chopped

# Method:

01 - Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, approximately 2-3 minutes. Drain thoroughly using a skimmer or slotted spoon.
02 - While gnocchi cook, melt butter in a skillet over low heat. Stir in truffle paste or oil and minced garlic, cooking for 1 minute until fragrant without browning.
03 - Transfer drained gnocchi to the skillet and gently toss to coat evenly in truffle butter. Season with salt and freshly ground black pepper to taste.
04 - Divide gnocchi among serving plates. Top generously with Parmesan shavings and sprinkle with fresh chives or parsley.
05 - Serve immediately while the gnocchi retain optimal texture and the truffle aroma is at its peak.

# Expert Advice:

01 -
  • Sophisticated, restaurant-quality flavor with only a few simple ingredients.
  • Quick and easy preparation that takes just 25 minutes from start to finish.
  • A perfect vegetarian main dish that feels incredibly indulgent and special.
02 -
  • Use a skimmer or slotted spoon to remove the gnocchi from the water to avoid breaking their delicate shape.
  • Ensure the gnocchi are well-drained so the butter sauce adheres perfectly without being watered down.
  • Shave the Parmesan with a vegetable peeler to get those beautiful, thin curls that melt just slightly over the warm pasta.
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