Truffle Butter Gnocchi Dish (Printable)

Pillowy potato gnocchi coated in luxurious truffle butter and finished with Parmesan shavings.

# What You'll Need:

→ Gnocchi

01 - 1 lb 2 oz fresh potato gnocchi

→ Truffle Butter

02 - 4 tablespoons unsalted butter, softened
03 - 2 teaspoons 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 tablespoon fresh chives or flat-leaf parsley, finely chopped (optional)

# Directions:

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 colander.
02 - While the gnocchi cook, melt the softened butter in a skillet over low heat. Stir in the truffle paste or oil and minced garlic, cooking for 1 minute until fragrant without browning.
03 - Add the drained gnocchi to the skillet and toss gently to coat evenly in the truffle butter. 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 if desired.
05 - Serve immediately to preserve optimal texture and aromatic qualities.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you've really only spent twenty minutes.
  • The pillowy gnocchi absorb just enough truffle butter to feel indulgent without being heavy.
  • Parmesan shavings add a sharp, salty contrast that makes every bite interesting.
02 -
  • Don't rinse your gnocchi after draining them—a light coating of starch helps the butter stick and creates a silkier sauce.
  • Keep the heat low when making the truffle butter; high heat will turn your luxury ingredient bitter and ruin the whole dish.
03 -
  • If you want to brown the butter first for extra depth, do it before adding the truffle paste so the nutty flavor doesn't overpower the delicate truffle.
  • A tiny splash of pasta water reserved from cooking can be added to the butter if your sauce feels too thick—it'll emulsify beautifully.
Return