Save Pillowy potato gnocchi gently tossed in luxurious black truffle butter and finished with delicate Parmesan shavings—this simple yet decadent Italian-inspired dish brings gourmet elegance to your table. The combination of earthy truffles and rich butter creates a flavor profile that is truly unforgettable.
Save The magic of this recipe lies in its simplicity. By melting high-quality butter with aromatic truffle paste and just a hint of garlic, you create a sauce that perfectly coats every curve of the soft, pillowy potato gnocchi.
Ingredients
- Gnocchi
- 500 g fresh potato gnocchi
- Truffle Butter
- 60 g unsalted butter, softened
- 2 tsp black truffle paste or truffle oil
- 1 small garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
- Finishing Touches
- 40 g Parmesan cheese, shaved
- 1 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (2–3 minutes). Drain well.
- Step 2
- While the gnocchi cook, prepare the truffle butter: In a skillet over low heat, melt the butter. Stir in truffle paste or oil and minced garlic; cook for 1 minute until fragrant but not browned.
- Step 3
- Add the drained gnocchi to the skillet. Toss gently to coat them in the truffle butter. Season with salt and freshly ground black pepper.
- Step 4
- Divide the gnocchi among plates. Top generously with Parmesan shavings and sprinkle with fresh chives or parsley if using.
- Step 5
- Serve immediately for the best texture and aroma.
Zusatztipps für die Zubereitung
For extra depth of flavor, try browning the butter in the skillet before adding the truffle paste. The nutty notes of brown butter pair exceptionally well with the earthy scent of black truffles.
Varianten und Anpassungen
If you prefer a sharper taste, you can substitute Pecorino Romano for the Parmesan. For an even richer, creamier sauce, add a small splash of heavy cream to the truffle butter before tossing it with the gnocchi.
Serviervorschläge
This decadent dish is best enjoyed with a crisp Italian white wine, such as a chilled Pinot Grigio, which provides a refreshing contrast to the rich, buttery sauce.
Save Whether it is a weeknight treat or a special occasion, this Truffle-Butter Gnocchi is a testament to the power of high-quality ingredients. Serve it immediately while the aroma is at its peak for the ultimate dining experience.
Recipe FAQ
- → How do I know when the gnocchi are cooked?
Gnocchi are cooked when they float to the water surface, usually after 2–3 minutes of boiling.
- → Can I use truffle oil instead of black truffle paste?
Yes, truffle oil provides similar aroma and flavor and can be used interchangeably with black truffle paste.
- → What is the best way to finish the dish?
Top the gnocchi with freshly shaved Parmesan and a sprinkle of chopped chives or parsley for added freshness and texture.
- → Can I prepare the truffle butter in advance?
Truffle butter is best prepared just before tossing the gnocchi to preserve its delicate aroma and flavor.
- → Are there any suggested ingredient substitutions?
Pecorino Romano can replace Parmesan for a sharper finish, and a splash of cream can enrich the butter sauce.