Italian Truffle Gnocchi
The secret to truffle gnocchi lies in the quality of the ingredients and simplicity. Truffles, also known as "black gold of the forest", were considered a delicacy even in ancient Rome. In Italian cuisine, they have been used since the 19th century due to their intense flavor and aroma, mainly in Northern Italy. The popularity of the dish has surged again in recent years, thanks to the spread of fine dining. This recipe brings that luxury into everyday kitchens – the creamy sauce softens the distinctive flavor of the truffle, and the pan-fried gnocchi adds a crispy texture. It is an ideal choice for romantic dinners or special occasions. Tip: if you don't have fresh truffles, good quality truffle oil is enough for a strong flavor.
Ingredients for this recipe
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Preparation Steps
1
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface – this should take about 2-3 minutes. Tip: Be careful not to overcook them, or they will fall apart!
2
Drain the gnocchi thoroughly. In a large skillet, melt the butter over medium heat. Add the finely chopped garlic and sauté for 1-2 minutes, until fragrant. Tip: Don't let the garlic burn, or it will become bitter.
3
Pour the heavy cream into the skillet, then stir in the sautéed garlic. Bring to a gentle simmer, then reduce the heat and let it simmer for 3-4 minutes, allowing it to thicken slightly. Tip: Avoid boiling the cream, as it can easily boil over!
4
Sprinkle in the grated Parmesan cheese and stir continuously until melted and smooth. Season with salt and pepper. Finally, add the cooked gnocchi and gently toss to coat each piece in the sauce. Tip: For an extra creamy consistency, add 1-2 tablespoons of the gnocchi cooking water.
5
Drizzle with black truffle oil and stir to ensure the flavor is evenly distributed. If available, garnish with a few thin slices of fresh black truffle.
6
Serve immediately while hot. Garnish with a sprinkle of grated Parmesan cheese. Tip: This dish is best enjoyed fresh – don't store it for too long, as the sauce may separate.
