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
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens, about 3–4 minutes.
- Add the cooked gnocchi to the skillet and toss to coat in the creamy sauce. Drizzle with truffle oil and season with salt and black pepper to taste.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Serve immediately for the creamiest texture.
- Use high-quality truffle oil for the best flavor.
- Try adding sautéed mushrooms or spinach for variation.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian