Truffle Butter Gnocchi (Printable)

Soft gnocchi coated in fragrant black truffle butter with Parmesan and fresh herbs.

# What You’ll Need:

→ Gnocchi

01 - 1 lb 2 oz fresh potato gnocchi

→ Truffle Butter

02 - 4 tbsp unsalted butter, softened
03 - 2 tsp black truffle paste or truffle oil
04 - 1 small garlic clove, finely minced
05 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

06 - 1.4 oz Parmesan cheese, shaved
07 - 1 tbsp fresh chives or flat-leaf parsley, finely chopped

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly using a skimmer or slotted spoon.
02 - While the gnocchi cook, melt the softened butter in a skillet over low heat. Stir in the black truffle paste or truffle oil and minced garlic. Cook for 1 minute until fragrant, being careful not to brown the mixture.
03 - Add the drained gnocchi to the skillet with the truffle butter. Toss gently to coat all pieces evenly. Season with salt and freshly ground black pepper to taste.
04 - Divide the gnocchi among serving plates. Top generously with Parmesan shavings and sprinkle with fresh chives or parsley.
05 - Serve immediately while the gnocchi are warm and the truffle aroma is at its peak.

# Expert Advice:

01 -
  • Luxurious Flavor: The combination of black truffle and butter creates a rich, earthy profile.
  • Quick and Easy: Ready in just 25 minutes using simple preparation techniques.
  • Restaurant Quality: Delivers high-end Italian dining flavors from the comfort of your own kitchen.
02 -
  • Shaving Cheese: Use a vegetable peeler to get those wide, delicate Parmesan curls that melt slightly onto the warm gnocchi.
  • Timing: Have your skillet ready before the gnocchi finish boiling, as they cook very quickly and are best served the moment they are coated.
  • Heat Control: Keep the skillet on low heat when adding the truffle paste to preserve its volatile aromatic compounds.
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