Ingredients
Scale
- 500 g 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 in a large pot of salted water according to package instructions until they float to the top, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the heavy cream and bring to a gentle simmer, allowing it to thicken for 2-3 minutes.
- Mix in the Parmesan cheese, stirring until fully melted and the sauce is smooth.
- Add the cooked gnocchi to the sauce, gently tossing to coat them evenly.
- Season with salt and black pepper to taste, then drizzle with truffle oil.
- Garnish with chopped parsley before serving and enjoy!
Notes
Don’t overboil the gnocchi; cook them just until they float for the best texture. Grate your own Parmesan cheese for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian