Description
This delicious gnocchi with truffle parmesan sauce recipe combines soft potato gnocchi with a luxurious, creamy sauce infused with truffle oil and Parmesan cheese. Perfect for an elegant dinner, this recipe features homemade gnocchi boiled to perfection and tossed in a rich sauce enhanced by garlic and black pepper, finished with a fresh parsley garnish.
Ingredients
Scale
For the Gnocchi
- 500 grams of fresh potatoes
- 1 egg (optional, for binding)
- Flour (as needed, to achieve the right consistency)
For the Truffle Parmesan Sauce
- 1 cup of heavy cream (240 ml)
- 1 cup of grated Parmesan cheese (about 100 grams)
- 2 tablespoons of truffle oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of black pepper (or to taste)
- Salt (to taste)
- Fresh parsley, chopped (for garnish)
- Olive oil (for sautéing garlic, about 1 tablespoon)
Instructions
- Boil Potatoes: Boil the fresh potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel the potatoes carefully.
- Prepare Gnocchi Dough: Mash the peeled potatoes until smooth. Create a well in the center of the mash, add the egg if using, and gradually sprinkle in flour while mixing until a soft dough forms that is not too sticky.
- Shape Gnocchi: Divide the dough into portions. Roll each portion into ropes about 1-2 cm in diameter, cut the ropes into bite-sized pieces, and gently shape each piece using a fork to create ridges for sauce adherence.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, approximately 2-3 minutes. Use a slotted spoon to remove them and set aside.
- Make Sauce: Heat about 1 tablespoon of olive oil in a skillet over medium heat. Sauté minced garlic until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer.
- Add Cheese and Flavorings: Stir in grated Parmesan cheese until fully melted and smooth, then add the truffle oil and black pepper. Taste and adjust salt seasoning as needed.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the sauce in the skillet. Toss gently to coat the gnocchi evenly with the sauce and heat through for 2-3 minutes to meld flavors.
- Serve: Serve the gnocchi in bowls, garnished generously with freshly chopped parsley for a pop of color and fresh flavor.
Notes
- You can omit the egg for a vegan-friendly dough if using plant-based alternatives for cream and cheese.
- Adjust the amount of flour in the gnocchi dough carefully; too much flour makes the gnocchi dense.
- Use fresh Parmesan cheese for best flavor and efficient melting.
- Truffle oil is potent; add it gradually to control the intensity of truffle flavor.
- Leftover gnocchi can be refrigerated for up to 2 days before cooking.
