Black Truffle Gnocchi recipe

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Ingredients

1 (16 ounce) package cheese gnocchi
⅓ cup finely chopped shallots
⅓ cup Pinot Grigio wine
1 clove garlic, finely chopped
½ cup salted sweet cream butter
1 teaspoon black truffle oil
1 cup finely grated Grana Padano cheese
1 tablespoon ground black pepper
½ teaspoon black truffle salt
3 thin slices shaved black truffle
1 tablespoon Grana Padano cheese, or to taste
black sea salt and ground black pepper, to taste

Nutrition Info

510 calories
carbohydrate: 14.2 g
cholesterol: 152 mg
fat: 41.4 g
fiber: 0.9 g
protein: 17 g
saturatedFat: 22 g
servingSize: -
sodium: 970.1 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, and reserve and set aside 1/4 cup cooking water.

  2. Bring shallots and wine to a boil in a large saute pan. Reduce heat slightly and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved cooking water, gnocchi, and Grada Padano cheese, toss until evenly covered and cook over medium-low heat until heated through and cheese has melted. Add pepper and truffle salt, toss well.

  3. Transfer to a large serving bowl. Top with shaved truffles and remaining cheese and season with black sea salt and pepper.

Recipe Yield

4 servings

Recipe Note

Truffle oil adds a twist to this Northern Italian favorite and one of my personal favorites!

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