Gnocchi With Black Truffle Cream Sauce
Soft, pillowy gnocchi is covered in a creamy sauce made with heavy cream, butter and shaved black truffle. This simple dish takes only 15 minutes to make but will be sure to impress with its rich flavorful special sauce.
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Why This Truffle Gnocchi is the Best!
Fork tender potato dumplings smothered with a decadent creamy truffle sauce made in just 15 minutes? No, you are not dreaming! This is the special occasion dinner you were searching for!
Sure we could get out some russet potatoes, flour and a bench scraper to make our own homemade gnocchi, but sometimes we need a quick meal that still tastes amazing. And as quickly as my family eats this dish, they won't know it didn't take hours. I'll just let them think it did!
My family loves anything with truffle. It has a rich earthy flavor that can be added to savory dishes for that extra little flavor boost. It's one of my favorite additions to add to burgers, fries and pasta. And I have to guard my coveted jar of truffle because surprisingly even my 11 year old has acquired a taste for this fungus! But, we won't tell her it's what it really is!
What is truffle?
It seems like truffle is added to so many items, from truffle cheese, truffle salt to truffle oil. What exactly is truffle? Well truffles are an edible fungus that grows underground. There are different varieties of truffles, either black or white truffles. Black truffles have a milder flavor than white.
Fresh truffle is known for being an expensive delicacy and used sparingly in dishes. However, truffle is becoming easier to find even in local grocery stores and used in restaurants quite often. You can buy white or black truffle oil that is olive oil infused with truffle but for this recipe shaved truffle works the best!
gnocchi- Is a small potato dumpling that originated in northern Italy. These can be made at home or purchased at your local grocery store.
black truffle- Buy a whole truffle or shaved truffle in a jar.
heavy cream- Cream gives this dish a rich flavorful sauce. Splurge for this recipe because there is no substitute!
butter-A little butter adds to this rich decadent sauce.
Parmesan cheese-A salty hard cheese that is perfect for this cream sauce.
This recipe comes together in less than 15 minutes so its best to have all of your ingredients prepped and ready. You can do this while your pot of water is coming to a boil.
Start a large pot of salted water on the stove to come to a rolling boil. Follow the package directions for the gnocchi. You will need to add around 5 quarts of water to your pot. Once the water is boiling, add the gnocchi to the water. Gnocchi cooks very quickly, and will be ready when it floats to the surface. This should take around 2-3 minutes.
In a separate large sauté pan, bring the heavy cream to a simmer over medium heat. Once the cream is warm, add the butter and black truffle. Let the butter melt but do not allow it come to a boil. Stir in the black pepper.
Use a slotted spoon to remove the gnocchi from the boiling water as soon as the potato dumplings rise to the surface. Add the cooked gnocchi to the sauce pan with the truffle cream sauce. Stir to coat and sprinkle with the parmesan cheese and parsley. If the sauce is too thick you can add small amounts of the pasta water to help thin it out. The starch in the water from the potato gnocchi will help make the sauce creamier.
Transfer the black truffle gnocchi to a serving bowl and be prepared for this wonderfully creamy dish to be devoured. It's really that good!
Gnocchi is definitely on my list of comfort foods. Because of the richness of the sauce it is good to serve a light side salad or other vegetables. Try this fresh Mediterranean green beans recipe or air fryer asparagus for light side options.
Don't forget to complete the meal with a glass of red or white wine and a piece of crusty baguette to soak up the sauce.
If you have any remaining gnocchi leftover you can store it in an airtight container in the refrigerator for 2-3 days. Reheat in a sauce pan for several minutes, stirring occasionally. If the sauce needs to be thinned out add a splash of milk or cream.
Substitions and Additions
If you can not find gnocchi you can make this same sauce for any type of pasta you prefer. The addition of a few garlic cloves and porcini mushrooms would add even more flavor to this dish!
What does truffle taste like?
Truffle adds an earthy and pungent flavor to savory dishes. It adds a depth of flavor to make the most ordinary dish exceptional.
Why do professional chefs hate truffle oil?
There are different types of truffle oil on the market. Some of the more expensive varieties are real truffle infused in olive oil, while others are made with the essence of truffle which is basically a fake truffle flavor. I recommend using actual truffle for this recipe and not truffle oil.
Looking For Other Quick Recipes? Try These!
Instant Pot Lemon Parmesan Orzo with Arugula
Baked Feta Cheese with Gnocchi and Tomatoes
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
Gnocchi With Black Truffle Cream Sauce
- 1 16 ounce package gnocchi
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1 tablespoon black truffle, minced
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon parsley, chopped
- Start a large pot of water on the stove top to come to a boil. Add the gnocchi to the water once it is boiling. Gnocchi should only take a few minutes to cook in the boiling water. Consult your package directions.
- While the water is coming to a boil start a small sauce pan over medium heat. Add the heavy cream to come to a simmer without boiling. Add the butter, truffles and black pepper to the cream.
- When the gnocchi are finished cooking use a slotted spoon to remove them from the boiling water and place them in the cream sauce. Stir to coat in the sauce.
- Garnish with parmesan cheese and chopped fresh parsley.
- If you have any remaining gnocchi leftover you can store it in an airtight container in the refrigerator for 2-3 days. Reheat in a sauce pan for several minutes stirring occasional. If the sauce needs to be thinned out add a splash of milk or cream.