Description
A rich and creamy gnocchi dish that is quick to prepare, perfect for busy weeknight dinners or entertaining guests.
Ingredients
Scale
- 1 pound potato gnocchi
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon truffle oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, indicating they’re cooked through. Drain the gnocchi and set them aside.
- In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for 1-2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese and continue cooking until the sauce thickens, about 3-4 minutes.
- Add the cooked gnocchi to the skillet and gently toss to coat in the creamy sauce.
- Drizzle the truffle oil over the top and season with salt and freshly cracked black pepper to taste.
- Sprinkle the chopped fresh parsley over the dish and serve immediately.
Notes
Salt the water so the gnocchi has flavor inside. Melt the cheese slowly into warm cream to avoid clumps. Toss gently so gnocchi do not break. Add truffle oil last; it is strong and a little goes far.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg