Save There's a particular kind of silence that fills a kitchen when you're about to do something a little indulgent, and that's exactly what happened the first time I made this truffle-butter gnocchi on a quiet Thursday evening. My neighbor had just given me a small jar of black truffle paste as a thank-you for helping her garden, and I stood there holding it like I'd been handed something precious. I didn't want to overthink it or disappear it into some complicated sauce—I wanted the truffles to whisper, not shout. So I reached for gnocchi, butter, and the simplest approach possible, and what came together was somehow both effortless and extraordinary.
I made this for my parents on a random Sunday, and my mom took one bite and closed her eyes like she was remembering something wonderful. My dad, who normally rushes through meals, actually paused mid-fork and asked what was in it. That's when I knew I'd found something special—a dish simple enough that you can focus entirely on the moment instead of the technique, yet elegant enough to feel like a small celebration.
Ingredients
- Fresh Potato Gnocchi (500 g): Look for them in the refrigerated section, not the shelf, and use them quickly—they really do taste better within a few days of purchase.
- Unsalted Butter (60 g, softened): This is your base, so use good butter that actually tastes like something, and have it soft enough to combine smoothly with the truffle.
- Black Truffle Paste or Oil (2 tsp): This is the star, and a little truly goes a long way—the paste version gives you earthiness with texture, while oil offers a cleaner infusion.
- Garlic Clove (1 small, finely minced): Just one, because you want it to support the truffle, not compete with it.
- Salt and Freshly Ground Black Pepper: Taste as you go because the Parmesan will also add saltiness later.
- Parmesan Cheese (40 g, shaved): A vegetable peeler works beautifully here, creating those delicate ribbons that melt slightly from the warmth.
- Fresh Chives or Flat-Leaf Parsley (1 tbsp, optional): A sprinkle of green brightens everything and adds a whisper of freshness against the richness.
Instructions
- Boil the gnocchi until they float:
- Bring a large pot of well-salted water to a rolling boil—salt it like you're seasoning the sea. Add the gnocchi and watch them sink to the bottom, then float up to the surface within 2 to 3 minutes, which is the signal they're done. Drain them gently in a colander, letting them rest for just a moment so they lose their excess moisture.
- Create the truffle butter while gnocchi cook:
- In a skillet over low heat, melt your butter slowly so it gets warm and fragrant without browning. Stir in the truffle paste or oil and that one small minced garlic clove, letting it all warm together for about 1 minute—your kitchen will smell impossibly good.
- Toss gnocchi in the truffle butter:
- Add the drained gnocchi straight into the skillet with the truffle butter and fold everything together with gentle movements so each little pillow gets coated. Season carefully with salt and a good grind of black pepper, tasting as you go since you'll be adding Parmesan too.
- Plate and finish:
- Divide the gnocchi among warm plates immediately, then top each plate generously with those shaved Parmesan ribbons and a small scatter of chives or parsley if you're using them. Serve right away while the gnocchi are still warm and the butter is pooling slightly at the bottom of the plate.
Save I've made this dish probably a dozen times now, and every single time someone asks for the recipe. It's become the kind of thing I make when I want to feel a little fancy but also grounded, when I want to use something special without making it theatrical. There's grace in that kind of simplicity.
The Magic of Truffle
Truffle is one of those ingredients that intimidates people, but honestly it shouldn't—especially not when you're using it this way. The paste or oil version works beautifully because it's concentrated and distributed evenly, so you get that earthy, almost mushroom-like depth in every bite without any of the complexity of hunting for fresh truffles or the price tag to match. I've found that starting with a smaller amount and tasting as you go is smarter than doubling the recipe and ending up with something that tastes like you dropped a forest floor into your plate.
Why This Works as a Main Course
What makes this feel substantial enough to stand alone is the combination of the gnocchi's carbohydrate weight, the richness of the butter, and the umami punch from the Parmesan. You're not eating a light side dish here—you're eating something that fills you completely. Pair it with a simple green salad if you want, or a crisp white wine like Pinot Grigio, but honestly, the gnocchi can stand solo and still feel like a complete meal.
Small Variations That Change Everything
Once you've made this version a few times, you'll start seeing possibilities everywhere. I've added a splash of cream to the butter when I want something even more luxurious, or brown the butter first for a nuttier undertone that plays beautifully against the earth tones of the truffle. Some evenings I finish with a crack of red pepper flakes, and other times I add a whisper of thyme or even lemon zest for brightness. The foundation is so clean and strong that it welcomes small changes without losing its essential character.
- Brown your butter before adding the truffle if you want deeper, caramelized notes.
- A tiny squeeze of fresh lemon juice at the very end wakes everything up if the richness feels heavy.
- Try Pecorino Romano instead of Parmesan for a sharper, more assertive finish.
Save This recipe taught me that elegance doesn't require complexity, and sometimes the most impressive meals are the ones that know exactly what they are. Make this when you want to feel a little bit luxurious without the fuss.
Kitchen Guide
- → How do I know when the gnocchi are cooked?
They are done once they float to the surface after boiling, usually about 2–3 minutes.
- → Can I substitute truffle oil for truffle paste?
Yes, both impart truffle aroma, though paste may offer a more intense flavor.
- → What cheese works best for toppings?
Freshly shaved Parmesan adds a delicate, savory finish; Pecorino Romano is a flavorful alternative.
- → Is browning the butter before adding truffle recommended?
Browning the butter adds nuttiness and depth, enhancing the overall richness.
- → How can I make the dish creamier?
Add a splash of cream to the butter sauce before tossing the gnocchi for a richer texture.