There’s something truly irresistible about Toasted White Truffle Gnocchi — it’s that magical blend of pillowy soft dumplings, creamy sauce, and the intoxicating aroma of white truffle oil. Imagine golden, crisp-edged gnocchi enveloped in a silky Parmesan cream, each forkful finished with a flutter of fresh parsley and just enough truffle oil to make the room go silent for a blissful moment. This is the kind of dish you dream about sharing, and once you master it, you’ll want to bring it out for every special occasion, casual weeknight, or whenever you’re craving something truly luxurious.
Ingredients You’ll Need
What makes this Toasted White Truffle Gnocchi so special is actually its simplicity — each ingredient brings something critical to the harmony of flavors and textures. Quality really counts, and you’ll find that every component makes its presence known in a very delicious way.
- Potato gnocchi (1 lb): Choose soft, pillowy gnocchi, homemade or your favorite store-bought brand for best texture.
- Unsalted butter (2 tablespoons): This helps achieve golden, toasty edges and adds a rich, nutty undertone.
- Olive oil (1 tablespoon): Combines with the butter for perfect sautéing and prevents any burning.
- Garlic, minced (2 cloves): A gentle sauté brings its mellow, aromatic depth to the sauce.
- Heavy cream (½ cup): The base for our creamy sauce — it adds silkiness and indulgence.
- Parmesan cheese, grated (½ cup): Delivers nutty, salty flavor and helps thicken the sauce just right.
- White truffle oil (1 teaspoon): This is the star’s finishing touch — start small and add to taste, as it’s quite potent!
- Salt and black pepper (to taste): For seasoning the dish just right, don’t skip the final adjustment.
- Fresh parsley, chopped (2 tablespoons): A sprinkle of greenery for freshness and vibrant color.
- Extra Parmesan (for garnish): Because more cheese is never a bad thing, especially here.
How to Make Toasted White Truffle Gnocchi
Step 1: Boil and Drain Gnocchi
Start by bringing a large pot of salted water to a rolling boil. Drop in your potato gnocchi and cook them just until they float to the surface, which usually takes just a couple of minutes. Once they’re buoyant and tender, drain them gently — a quick toss in the colander is all you need. Set them aside while your skillet comes up to temperature.
Step 2: Toast the Gnocchi
In a large, heavy-bottomed skillet, heat your unsalted butter together with olive oil over medium. Wait for the butter to foam (but not brown!), then scatter in your drained gnocchi in a single, even layer. Let them sizzle undisturbed for a minute or two to develop that signature golden crust, then toss or gently stir so all sides get nicely toasted. This step transforms the gnocchi from soft to perfectly crisp-edged and irresistible.
Step 3: Add Garlic
Once your gnocchi are looking golden and toasty, stir in the minced garlic. Let it cook just for a minute, releasing all those savory aromas, but don’t let it burn! This is where the base of flavor for your sauce gets built.
Step 4: Make the Creamy Sauce
Turn the heat to low and pour in the heavy cream. Add the grated Parmesan and stir to create a smooth, glossy sauce that wraps around every gnocchi. The cheese will melt and the cream thickens quickly, so keep stirring until everything looks luscious and coats the gnocchi beautifully. Season with salt and pepper to taste, making sure every bite has just the right balance.
Step 5: Finish with White Truffle Oil
Remove the skillet from the heat and drizzle the white truffle oil over the creamy gnocchi. Remember, a little goes a long way here — you’re looking for an aromatic “wow” moment without overpowering the balance. Gently toss to combine and inhale the fragrance for a moment of pure joy.
Step 6: Garnish and Serve
To finish your Toasted White Truffle Gnocchi masterpiece, sprinkle with freshly chopped parsley and a final shower of extra Parmesan cheese. The little flecks of green and extra cheese take the presentation and flavor up another notch — don’t skip it!
How to Serve Toasted White Truffle Gnocchi
Garnishes
A scatter of fresh parsley and an extra grating of Parmesan will never fail you here, but thinly shaved truffle or a few sautéed wild mushrooms can really elevate Toasted White Truffle Gnocchi for special occasions. For even more color and texture, try a touch of fresh cracked black pepper or a drizzle of extra virgin olive oil right before serving.
Side Dishes
Because the flavors in Toasted White Truffle Gnocchi are rich and decadent, I love pairing it with a crisp arugula salad dressed lightly with lemon and olive oil. Garlic-roasted asparagus or a simple green bean sauté also complement the dish. If you want to turn it into a heartier meal, it’s fantastic alongside roasted chicken or a perfectly cooked steak.
Creative Ways to Present
Toasted White Truffle Gnocchi shines beautifully when served in individual shallow bowls for a dinner party, or as a shared centerpiece on a rustic platter. For a fun appetizer, portion small servings into ramekins and top with extra cheese to broil until bubbly. Try garnishing with edible flowers or microgreens for a fresh, restaurant-level flourish that makes your table pop.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Toasted White Truffle Gnocchi keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, though the gnocchi may absorb a bit of the sauce as it sits. Give them a quick fluff with a fork before reheating.
Freezing
While fresh gnocchi can be frozen before cooking, it’s best to freeze Toasted White Truffle Gnocchi after tossing with the sauce and letting it cool completely. Pack individual portions in airtight containers or heavy-duty freezer bags. Freeze for up to two months. Defrost overnight in the refrigerator before reheating for best results.
Reheating
For best texture, gently reheat Toasted White Truffle Gnocchi in a skillet over low heat with a splash of cream or milk to loosen the sauce. You can also microwave it in short bursts, stirring between each, until heated through. Add a drizzle more truffle oil and another sprinkle of herbs and cheese before serving to revive the original magic.
FAQs
Can I make Toasted White Truffle Gnocchi with cauliflower or gluten-free gnocchi?
Absolutely! Both cauliflower and gluten-free gnocchi work well with this recipe. Just watch their cooking times closely, as they may toast a bit faster or require gentler handling in the skillet. The creamy sauce and truffle oil shine no matter which variety you choose.
What if I don’t have white truffle oil?
If you’re missing white truffle oil, substitute with a good-quality flavored olive oil and an extra pinch of Parmesan. The signature truffle aroma will be absent, but you’ll still get a deeply satisfying, creamy dish with gorgeous toasted notes.
Can I add mushrooms to Toasted White Truffle Gnocchi?
Mushrooms and truffle oil are a match made in heaven. Simply sauté thin-sliced mushrooms with the garlic in Step 3, and proceed with the recipe as directed. They bring a hearty, earthy note and wonderful texture to the gnocchi.
How do I make my sauce thicker or thinner?
If you’d like a thicker sauce, let it simmer a minute longer on low heat so the cream reduces and thickens. To thin it out, add a spoonful of extra cream or a splash of reserved pasta cooking water until you reach your desired consistency.
Is Toasted White Truffle Gnocchi vegetarian?
Yes, this dish is vegetarian as written, provided you use Parmesan cheese made without animal rennet. Always check your cheese labels if you’re cooking for strict vegetarians to be sure.
Final Thoughts
This Toasted White Truffle Gnocchi is the kind of recipe you’ll want to make for every dinner party, special celebration, or when you’re craving a little taste of luxury at home. Don’t be surprised if it quickly becomes a staple in your kitchen — so gather your favorite people (or simply treat yourself), pour a glass of something wonderful, and enjoy every bite!
Print
Toasted White Truffle Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of toasted white truffle gnocchi with a creamy Parmesan sauce. This dish is a perfect balance of earthy truffle, savory Parmesan, and pillowy gnocchi, creating a decadent Italian-inspired meal.
Ingredients
Gnocchi:
- 1 lb potato gnocchi (store-bought or homemade)
Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon white truffle oil (adjust to taste)
- Salt and black pepper to taste
Garnish:
- 2 tablespoons chopped fresh parsley
- Extra Parmesan for garnish
Instructions
- Cook Gnocchi: Boil gnocchi in salted water until they float, then drain.
- Toast Gnocchi: Pan-fry gnocchi in butter and oil until golden.
- Make Sauce: Add garlic, cream, Parmesan; simmer until thick.
- Finish Dish: Drizzle with truffle oil, season, garnish, and serve.
Notes
- Enhance with sautéed mushrooms for depth.
- Use truffle oil sparingly due to its potency.
- Pairs well with roasted chicken or steak.
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