Truffle Butter Gnocchi (Printable)

Soft potato gnocchi gently coated in black truffle butter 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)

# Method:

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 gnocchi cooks, place a skillet over low heat and melt the softened butter. Stir in truffle paste or oil and minced garlic; cook for 1 minute until fragrant, ensuring the mixture does not brown.
03 - Transfer the drained gnocchi to the skillet with truffle butter. Toss gently to coat evenly. Season with salt and freshly ground black pepper to your preference.
04 - Divide 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 Advice:

01 -
  • It tastes like you've been cooking for hours when you've actually spent less time than a coffee break.
  • That earthy, luxurious truffle aroma fills your whole kitchen and makes everyone else suddenly very interested in dinner.
  • Gnocchi become this perfect little vehicle for buttery decadence without any heavy feeling afterward.
02 -
  • Overcooking gnocchi by even one minute turns them from pillowy to mushy—watch that boiling water closely and fish one out to test around the 2-minute mark.
  • Don't skimp on the Parmesan shaving step; pre-grated cheese turns into a sad, gluey clump, but fresh shavings catch the heat and add this beautiful delicate texture.
03 -
  • Have all your ingredients prepped and your plates warming before you even start the water boiling—the entire dish comes together in minutes and tastes best the moment it hits the plate.
  • If you're cooking for guests, you can prep the truffle butter an hour ahead and rewarm it gently when the gnocchi hit the water, turning last-minute stress into actual relaxation.
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