Gnocchi with cream and truffle oil
4 servings
20 minutes
Gnocchi with cream and truffle oil is an exquisite dish of Italian cuisine that combines the tenderness of creamy sauce, the depth of truffle aroma, and the richness of parmesan. Historically, gnocchi originated in Italy as a simple yet hearty food, gradually enriched with new flavors. Here, airy potato gnocchi are soaked in a velvety sauce where cream blends with truffle oil to create a refined harmony. The addition of grated parmesan gives the dish a rich flavor while black pepper enhances its aroma. This dish is perfect for a romantic dinner or festive lunch, revealing the full palette of Italian gastronomy.
1
Drop the gnocchi into boiling water, add salt (3 teaspoons for 6 liters), and cook for 1 minute less than the package indicates. When the gnocchi are ready, drain the liquid, reserving 1 cup of the broth.
- Gnocchi: 400 g
- Salt: 2 tablespoons
2
Meanwhile, in a thick-bottomed pot, mix the cream with truffle oil, add salt and black pepper (1/4 teaspoon each or to taste) and heat over medium heat without bringing to a boil.
- Cream 20% fat: 0.7 glass
- Truffle oil: 4 teaspoons
- Ground black pepper: 0.3 teaspoon
3
Pour the creamy sauce over the gnocchi in a pot, add finely grated parmesan (1/2 cup), and mix thoroughly over medium heat.
- Grated Parmesan cheese: 180 g
4
If the pasta is dry, add a little broth, mix again, and serve immediately. As an addition - grated parmesan.
- Grated Parmesan cheese: 180 g
