Truffle Butter Gnocchi (Print version)

Soft potato gnocchi coated in rich black truffle butter and topped with shaved Parmesan and fresh herbs.

# What You'll Need:

→ Gnocchi

01 - 1 lb 2 oz fresh potato gnocchi

→ Truffle Butter

02 - 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 - 1.4 oz Parmesan cheese, shaved
07 - 1 tablespoon fresh chives or flat-leaf parsley, finely chopped (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, approximately 2 to 3 minutes. Drain well using a skimmer or slotted spoon.
02 - While the gnocchi cook, melt the butter in a skillet over low heat. Stir in truffle paste or oil and minced garlic, cooking for 1 minute until fragrant without browning.
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 using.
05 - Serve immediately to preserve optimal texture and aromatic qualities.

# Tips from the pros:

01 -
  • It delivers restaurant-quality elegance in under 25 minutes, which means you can impress people without spending your entire evening cooking.
  • The ingredient list is short enough to memorize, yet the flavor depth feels like you've been working all day on it.
02 -
  • Fresh gnocchi cook so quickly that overcooking is the real danger—they'll turn mushy and lose that tender-but-toothsome texture that makes them worth making.
  • Keep the heat under the truffle butter low and gentle because high heat will cook the garlic brown and turn the truffle paste slightly bitter instead of earthy and inviting.
03 -
  • Have everything prepped and ready before the gnocchi hit the water—this dish moves fast and you won't want to be searching for your cheese shaver while they cool.
  • If your gnocchi are store-bought frozen instead of fresh, add an extra 2 minutes to the cooking time but watch for that float moment as your signal.
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