Save The first time truffle butter crossed my path, I was at a tiny dinner party where the host casually mentioned she'd made it herself. Watching her toss something so luxurious into a skillet made me realize I'd been undervaluing the power of infused fats. That night changed how I thought about simple ingredients forever.
Last winter, during a particularly gray week, I made this for two friends who needed cheering up. The way their faces lit up when that earthy truffle scent hit the air reminded me why simple, fragrant food matters more than elaborate meals.
Ingredients
- Fresh potato gnocchi: Store bought is perfectly fine here, but seek out the refrigerated section for the best texture
- Unsalted butter: Softening it first helps it meld seamlessly with the truffle paste
- Black truffle paste or oil: A little goes incredibly far, so don't be tempted to double the amount
- Garlic clove: Mince it finely so it melts into the butter without leaving harsh chunks
- Parmesan cheese: Use a vegetable peeler for those delicate, elegant shavings that make everything look intentional
Instructions
- Boil the gnocchi:
- Drop them into salted water and fish them out as soon as they float, usually about 2 or 3 minutes
- Make the truffle butter:
- Melt butter gently over low heat, stir in truffle paste and garlic, and let it infuse for just one minute
- Coat and season:
- Add drained gnocchi to the skillet, toss until glossy, then season generously with pepper and just enough salt
- Finish and serve:
- Plate immediately, top with Parmesan shavings and herbs if you have them, and enjoy while the aroma peaks
Save My sister now requests this every time she visits, and the ritual has become its own kind of memory. There's something about standing over that skillet, watching the butter coat each pillow of dough, that feels meditative.
Making It Your Own
Browning the butter first adds a nutty depth that plays beautifully with truffles, though you'll want to work quickly so it doesn't burn. A splash of cream transforms this into something even more decadent, perfect for those nights when comfort food is non negotiable.
Wine Pairing Notes
A crisp Pinot Grigio cuts through the richness without competing with the truffle. If you prefer red, something light and acidic like a Barbera works surprisingly well, keeping the whole experience balanced.
Getting the Timing Right
The biggest mistake I see is letting gnocchi sit in the water after they float, which turns them gummy. Have your skillet ready and the butter melting before you even drop them in the pot.
- Set the table while water boils so you're not scrambling later
- Warm your plates if you want that restaurant style presentation
- Have the Parmesan shaved before you start cooking
Save Sometimes the simplest dishes, executed with care, are the ones people remember most vividly. This gnocchi has become my go to for those nights when I want something that feels like a treat but doesn't require me to be a different person in the kitchen.
Recipe FAQs
- → What type of gnocchi works best for this dish?
Fresh potato gnocchi yields the best texture, but high-quality shelf-stable potato gnocchi also works well. Avoid wheat-based varieties that might become gummy when tossed. Look for potato content as the primary ingredient.
- → Can I use truffle oil instead of truffle paste?
Yes, truffle oil is an excellent substitute for truffle paste. Use it sparingly—start with 1 teaspoon and add more to taste since the flavor concentration can vary significantly between brands.
- → How do I prevent the gnocchi from becoming sticky?
Ensure the water is generously salted and at a rolling boil before adding gnocchi. Cook only until they float, then drain immediately. Don't rinse with water, and toss them gently in the butter while still warm to prevent sticking.
- → What wines pair well with truffle gnocchi?
Crisp Italian white wines like Pinot Grigio or Soave complement the earthy truffle flavors beautifully. For red wine lovers, a light-bodied Pinot Noir works well without overpowering the delicate dish.
- → Can I make this dish ahead of time?
While best served immediately, you can prepare components ahead. Cook the gnocchi slightly underdone, toss with olive oil, and refrigerate. Prepare the truffle butter separately and gently reheat everything together when ready to serve.
- → Is there a vegetarian alternative to Parmesan?
Traditional Parmesan contains animal rennet, but many brands offer vegetarian versions. Alternatively, Pecorino Romano has a similar salty profile and excellent melting properties for shaving over the finished dish.