Description
Indulgent and easy to make, this dish features pillowy potato gnocchi in a rich, creamy sauce with a touch of truffle oil.
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, then drain and set aside.
- In a large skillet over medium heat, melt the butter.
- 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 cook until the sauce thickens, about 3-4 minutes.
- Add the cooked gnocchi to the skillet and toss gently to coat in the sauce.
- Drizzle truffle oil on top and season with salt and black pepper.
- Sprinkle fresh parsley over the dish and serve immediately.
Notes
For a creamier texture, whisk the sauce longer. If the sauce seems too thick, a little pasta water can help thin it out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg