Description
Indulge in perfectly tender gnocchi soaking up a luscious, creamy sauce with nutty Parmesan and 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
- Boil the Gnocchi: Fill a large pot with water, adding a generous pinch of salt. Once the water boils, gently add the gnocchi until they float to the surface.
- Sauté the Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic, allowing it to sauté for 1-2 minutes.
- Make the Creamy Sauce: Pour in the heavy cream, stirring gently. Bring to a gentle simmer, and add the grated Parmesan cheese until it melts.
- Combine and Serve: Fold in the cooked gnocchi, drizzle the truffle oil, then season with salt and black pepper.
- Garnish: Sprinkle the chopped parsley over the finished dish and serve immediately.
Notes
For a lighter variation, use half-and-half instead of heavy cream. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 90mg