Truffle Butter Gnocchi (Printer-Friendly)

Soft potato gnocchi tossed in truffle butter and finished with Parmesan shavings for a rich Italian dish.

# What You Need:

→ Gnocchi

01 - 1 lb 2 oz fresh potato gnocchi

→ Truffle Butter

02 - 4 1/4 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 1/2 oz Parmesan cheese, shaved
07 - 1 tablespoon fresh chives or flat-leaf parsley, finely chopped (optional)

# How to Cook:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, approximately 2-3 minutes. Drain thoroughly using a skimmer or slotted spoon.
02 - While the gnocchi cook, melt the butter in a skillet over low heat. Stir in the truffle paste or oil and minced garlic, cooking for 1 minute until fragrant but not browned.
03 - Add the drained gnocchi to the skillet and toss gently to coat evenly in the truffle butter. Season with salt and freshly ground black pepper to taste.
04 - Divide the 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 feels fancy enough to serve guests but honest enough to make on a Tuesday when you just want something that tastes like luxury.
  • The whole dish comes together in under 30 minutes, which means you can actually enjoy your dinner instead of collapsing afterward.
  • Truffle butter does the heavy lifting flavor-wise, so you're not juggling a dozen ingredients or techniques.
02 -
  • Don't oversalt the pasta water thinking it'll be diluted—that's actually your only real chance to season the gnocchi itself, and buying pre-salted gnocchi and then using undersalted water is a common trap.
  • Low heat is non-negotiable when warming the truffle mixture because high heat turns truffle paste bitter and butter brown, and suddenly your elegant dinner tastes toasty instead of luxurious.
  • The gnocchi will continue to absorb butter even after you plate them, so don't panic if the pan looks a bit dry at first; it's actually perfect.
03 -
  • Make your Parmesan shavings right before serving because they'll start to curl and oxidize if you do it too far ahead, and their delicate appearance is part of what makes the dish feel special.
  • Save a cup of pasta water before you drain the gnocchi because if your sauce seems too thick or the gnocchi start sticking, a splash of that starchy water will loosen everything back to silky perfection.
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