Description
Gnocchi with truffle Parmesan sauce is a delightful dish that combines the soft texture of gnocchi with a rich, creamy sauce infused with truffles.
Ingredients
Scale
- 500 grams of fresh potatoes
- 1 egg (optional, for binding)
- Flour (as needed, to achieve the right consistency)
- 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)
Instructions
- Boil the fresh potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel.
- Mash the potatoes until smooth, create a well, and add the egg (if using). Gradually sprinkle flour and mix until a dough forms.
- Divide the dough into portions, roll into ropes, cut into pieces, and shape with a fork.
- Bring a large pot of salted water to a boil, add gnocchi, and cook until they float, about 2-3 minutes. Remove with a slotted spoon.
- In a skillet, heat olive oil, sauté garlic until fragrant, then add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted, then add truffle oil and black pepper. Adjust seasoning with salt.
- Add cooked gnocchi to the sauce, toss gently to coat, and heat through for 2-3 minutes.
- Serve in bowls, garnished with fresh parsley.
Notes
- Avoid using too much flour in the gnocchi dough to prevent density.
- Do not overcook the gnocchi; they should float after 2-3 minutes.
- Use fresh parsley for garnish to enhance flavor and appearance.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: gnocchi, truffle, parmesan, sauce, Italian, comfort food