I prepared a dish featuring tender potato gnocchi sautéed with garlic, shallot and a mix of olive oil and butter before swirling in silky heavy cream and white truffle oil. The rich Parmigiano-Reggiano adds the final flourish. My passion for Italian Recipes shines in every simply irresistible bite.

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I’ve always been on the hunt for that perfect recipe that manages to mix sophistication with a few laid back twists. Toasted White Truffle Gnocchi is exactly that dish.

I started with 1 lb potato gnocchi, lightly toasted in a pan with 2 tbsp unsalted butter and a splash of 1 tbsp olive oil until they get a nice crisp. Then I added a small finely chopped shallot and 2 garlic cloves, minced good enough to release all the flavour.

Pouring in 3/4 cup heavy cream, I let the sauce thicken and then mixed in 1/3 cup grated Parmigiano-Reggiano for that cheese kick, with extra on top to finish. A drizzle of 1-2 tsp white truffle oil brought the essence of Italy right onto my plate.

Every bite is a tangy blend of rich flavours and textures that reminds me why I love cooking so much Main courses never tasted so daring.

Why I Like this Recipe

I love this recipe because:

1. I really enjoy how the gnocchi gets crispy and golden brown—its got that perfect contrast between a toasted outside and a soft inside.
2. The creamy sauce mixed with Parmigiano-Reggiano really comforts me; it makes every bite feel warm and indulgent.
3. I dig that little kick from the white truffle oil; it gives the dish a fancy flavor without being too overpowering.
4. The whole process feels satisfying and fun, like even if i mess up a bit, it still comes out delicious in the end.

When i cook this, i start by heating up a skillet with butter and olive oil. Once the butter melts, i toast the gnocchi until they’re a perfect golden color. After setting them aside, i use the same pan to soften up some finely chopped shallot and garlic—i gotta be careful not to let them burn though. Then i pour in heavy cream and stir in a good amount of Parmigiano-Reggiano which makes the sauce super rich. Finally, i toss the gnocchi back into the sauce and drizzle in white truffle oil just before serving with extra cheese on top. Its simple, comforting, and kinda makes me feel like a pro even if its not perfect every single time.

Ingredients

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Potato Gnocchi: High-carb, soft texture that forms a comforting hearty base for the dish.
Unsalted Butter: Rich and creamy flavor enhancer that adds a subtle decadent note.
Olive Oil: A light healthy fat that gently cooks and infuses flavors into shallots.
Shallot: Mildly sweet with a gentle tang and adds aromatic depth to the recipe.
Garlic: Punchy and aromatic its small amount boosts flavor and offers health benefits.
Heavy Cream: Luxurious and rich, it creates a velvety indulgent sauce every time.
Parmigiano-Reggiano: Nutty and salty protein-packed cheese that gratinates beautifully on top.
White Truffle Oil: Earthy and aromatic a drizzle elevates the dish with an exquisite finish.

Ingredient Quantities

1 lb potato gnocchi

2 tbsp unsalted butter

1 tbsp olive oil

1 small shallot, finely chopped

2 garlic cloves, minced

3/4 cup heavy cream

1/3 cup grated Parmigiano-Reggiano (plus extra for topping)

1-2 tsp white truffle oil

Salt and freshly ground black pepper, to taste

How to Make this

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1. Heat up a large skillet on medium-high heat and add the unsalted butter with the olive oil.

2. Once the butter is melted, place the potato gnocchi in the skillet. Let em toast until they turn golden brown, about 2-3 minutes per side.

3. Remove the gnocchi from the skillet and set them aside on a plate for now.

4. In the same skillet, add the finely chopped shallot and let it cook for about a minute until it gets soft.

5. Toss in the minced garlic and stir for another 30 seconds. Be careful not to burn it.

6. Pour the heavy cream into the skillet. Stir it up and let the cream warm for about a minute or two.

7. Mix in the grated Parmigiano-Reggiano and season with salt and freshly ground black pepper to taste.

8. Return the toasted gnocchi back to the skillet, tossing them gently so they get coated in the creamy sauce.

9. Drizzle in the white truffle oil, using about 1 tsp first then add a bit more if you like that extra flavor.

10. Give everything a final stir, then serve hot with an extra sprinkle of Parmigiano-Reggiano on top. Enjoy!

Equipment Needed

1. Large skillet – for heating butter, oil and toasting the gnocchi
2. Measuring spoons and cups – to accurately measure butter, olive oil, heavy cream, and truffle oil
3. Spatula or wooden spoon – to stir the sauce and mix in the cheese
4. Knife and cutting board – for chopping the shallot and mincing the garlic
5. Cheese grater – to grate the Parmigiano-Reggiano
6. Plate – to set aside the toasted gnocchi during cooking
7. Tongs – for easily flipping the gnocchi in the skillet

FAQ

Q: Can i use other cream substitutes? A: Sure, you can use half and half or even whole milk but the sauce may not come out as thick so keep that in mind.

Q: Do i need to boil the gnocchi before toasting? A: Usually you boil them first, but in this recipe you toast them directly in butter and oil to get a crispy edge, so just follow the recipe directions.

Q: What if i dont have white truffle oil? A: You can skip it if needed or use a small amount of another truffle oil, though the flavor might be a little different.

Q: Can i make this dish ahead of time? A: Yes you can make it ahead but its best served fresh since the creamy sauce can thicken up in the fridge.

Q: How do i get the gnocchi to brown nicely? A: Make sure the butter and oil are hot enough and keep stirring gently so they toast evenly and dont stick to the pan.

Toasted White Truffle Gnocchi Recipe Substitutions and Variations

Unsalted butter: If you’re out of it, try using a non-dairy butter or margarine. They work just fine even if they change the taste a bit.
Olive oil: You can swap it out for sunflower oil or extra virgin canola oil if you dont have any on hand.
Small shallot: Use a little red or yellow onion instead. Theyre a bit stronger but will still add good flavor.
Heavy cream: In a pinch, mix whole milk with a little melted butter to get a similar creamy texture.
Parmigiano-Reggiano: Grana Padano or Romano cheese are good alternatives if you cant find the real deal.

Pro Tips

1. Make sure you let the gnocchi get a good golden color in the pan before moving them aside, cause that extra crispy bit really ups the flavor game.
2. Be careful with the garlic, don’t let it burn. Burnt garlic can make the sauce taste bitter so keep an eye on it and lower the heat if needed.
3. When you pour in the cream, stir slowly so it doesn’t separate. A gentle stir helps keep the sauce smooth and yummy.
4. Adding the truffle oil at the very end is key, cuz heating it up too much could mess with its flavor. Drizzle it in and then do a quick mix.
5. Taste as you go and adjust your salt and pepper, sometimes the cheese gives enough saltiness already so make sure you dont overdo it.

Toasted White Truffle Gnocchi Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

415

kcal

Equipment: 1. Large skillet – for heating butter, oil and toasting the gnocchi
2. Measuring spoons and cups – to accurately measure butter, olive oil, heavy cream, and truffle oil
3. Spatula or wooden spoon – to stir the sauce and mix in the cheese
4. Knife and cutting board – for chopping the shallot and mincing the garlic
5. Cheese grater – to grate the Parmigiano-Reggiano
6. Plate – to set aside the toasted gnocchi during cooking
7. Tongs – for easily flipping the gnocchi in the skillet

Ingredients

1 lb potato gnocchi
2 tbsp unsalted butter
1 tbsp olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
3/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano (plus extra for topping)
1-2 tsp white truffle oil
Salt and freshly ground black pepper, to taste

Directions

Heat up a large skillet on medium-high heat and add the unsalted butter with the olive oil.
Once the butter is melted, place the potato gnocchi in the skillet. Let em toast until they turn golden brown, about 2-3 minutes per side.
Remove the gnocchi from the skillet and set them aside on a plate for now.
In the same skillet, add the finely chopped shallot and let it cook for about a minute until it gets soft.
Toss in the minced garlic and stir for another 30 seconds. Be careful not to burn it.
Pour the heavy cream into the skillet. Stir it up and let the cream warm for about a minute or two.
Mix in the grated Parmigiano-Reggiano and season with salt and freshly ground black pepper to taste.
Return the toasted gnocchi back to the skillet, tossing them gently so they get coated in the creamy sauce.
Drizzle in the white truffle oil, using about 1 tsp first then add a bit more if you like that extra flavor.
Give everything a final stir, then serve hot with an extra sprinkle of Parmigiano-Reggiano on top. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.