Truffle Butter Gnocchi (Printable Version)

Pillowy potato gnocchi with black truffle butter and Parmesan shavings—a decadent Italian-inspired dish ready in 25 minutes.

# What You’ll Need:

→ Gnocchi

01 - 1.1 lbs fresh potato gnocchi

→ Truffle Butter

02 - 4 tbsp unsalted butter, softened
03 - 2 tsp black truffle paste or truffle oil
04 - 1 small garlic clove, finely minced
05 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

06 - 1.4 oz Parmesan cheese, shaved
07 - 1 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (2–3 minutes). Drain well.
02 - While the gnocchi cook, prepare the truffle butter: In a skillet over low heat, melt the butter. Stir in truffle paste or oil and minced garlic; cook for 1 minute until fragrant but not browned.
03 - Add the drained gnocchi to the skillet. Toss gently to coat them in the truffle butter. Season with salt and freshly ground black pepper.
04 - Divide the gnocchi among plates. Top generously with Parmesan shavings and sprinkle with fresh chives or parsley if using.
05 - Serve immediately for the best texture and aroma.

# Additional Tips::

01 -
  • You get restaurant worthy richness with just five minutes of active work
  • The truffle aroma transforms basic gnocchi into something genuinely special
  • It hits that perfect spot between comfort food and dinner party elegance
02 -
  • Truffle paste is more potent than oil, so start with less and taste as you go
  • Overcooking the garlic ruins the delicate balance, so keep the heat low
  • This dish waits for no one, so have everything ready before the gnocchi hit the water
03 -
  • Pecorino Romano adds a sharper bite if you find Parmesan too mild
  • Leftovers reheat surprisingly well in a skillet with a tiny splash of water
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