Gnocchi with Truffle Cream Sauce
Valentine’s Day is all about romance, and what better way to celebrate than with a homemade meal of Gnocchi with Truffle Cream Sauce? Pillowy-soft gnocchi are cooked and tossed in a savoury truffle cream sauce and garnished with lots of Parmiginao Reggiano cheese. This restaurant-worthy meal can be made right at home and with just a few key ingredients!
A Special Evening Calls for Truffles
Truffle is an undeniably romantic ingredient. It is a fairly special ingredient as it is expensive, and is only brought out for special occasions. But instead of spending lots of money on fresh truffles, you can achieve an amazing truffle scent and flavour with a good quality truffle oil.
In this recipe, I used a truffle oil that I purchased in Paris when we visited last fall. You definitely don’t have to go all the way to Paris to buy this though! Just head to your local specialty food store and pick up a small bottle to use for this recipe. You don’t want to buy in large quantities as this oil spoils fast, so a small bottle will work perfectly.
How to Make Truffle Cream Sauce
Making a savoury truffle cream sauce for these gnocchi could not be easier! Simply saute a garlic clove in olive oil until fragrant, then add heavy cream and simmer until it reduces and thickens up. Remove the garlic clove after adding the cream so that the garlic flavour does not overwhelm the truffle cream sauce.
Once the sauce has thickened, remove it from the heat and add grated Parmigiano Reggiano cheese, and a drizzle of truffle oil. Stir to combine and and your luxurious truffle cream sauce is ready to be enjoyed!
An Elegant Valentine’s Day Recipe, or for Any Occasion
I hope you enjoy this Gnocchi with Truffle Cream Sauce with your special someone this Valentine’s Day or at any other celebration that calls for a touch of elegance. Whether it’s an anniversary, date night, or simply a way to indulge in a luxurious meal, this dish is sure to make it special! Watch my YouTube video to see how to make it and enjoy the best of the season, every day! ❤️
Get the Recipe: Gnocchi with Truffle Cream Sauce
Gnocchi with Truffle Cream Sauce
Ingredients
For the Gnocchi:
- 2 large russet potatoes baked (approx. 2 cups)
- 3/4 cup flour
- ½ teaspoon sea salt
- 1 egg beaten
- Water for boiling
- Salt for boiling
For the Truffle Cream Sauce:
- 1 tablespoon olive oil
- 1 garlic clove whole
- 1 cup heavy cream 35%
- ¼ cup Parmigiano Reggiano cheese plus extra for garnish
- 1 teaspoon truffle oil plus extra for garnish
- Ground black pepper for garnish
Instructions
- Preheat the oven to 400 degrees F. Wash the potatoes thoroughly and dry. Place the potatoes on a parchment-lined baking tray. Pierce several times with a fork, and bake in the centre of the oven for 50 to 60 minutes, or until soft in the center.
- Once cooked, remove the potatoes from the oven and let cool slightly. While they are still warm, remove the flesh of the potatoes and place into a ricer. Rice the potatoes in an even layer onto a clean work surface. Compost the skin and repeat for the other potato.
- Crack the egg into a bowl and add the salt. Beat with a fork until thoroughly combined. Pour the egg evenly over the potatoes, then mix until combined using a fork.
- Sprinkle the flour over the potatoes and mix until the dough comes together into a smooth ball. If the dough is too sticky, add more flour 1/4 cup at a time. Do not overwork the dough.
- Cut the dough into quarters. Working with one piece at a time, roll the dough out to form a long snake-like shape that is roughly 2 centimeters thick. Using a sharp, floured knife, cut the long piece of dough into pieces roughly 2 centimeters in width.
- You can boil the gnocchi as is, or you can add ridges to the gnocchi. To add ridges, you can use the back of a fork or a gnocchi board. If you are using a fork, flour the fork and roll the gnocchi down the fork, pressing the dough into the tines of the fork. Similarly with a gnocchi board, roll the gnocchi down the board, pressing lightly to create the imprint of the ridges.
- Repeat this process for the remaining gnocchi. As you make them, place them on a lightly floured parchment-lined baking tray. Set aside until the truffle cream sauce is ready.
- To make the truffle cream sauce, add the olive oil to a medium sized pan. Once hot, add the garlic and saute for 2 to 3 minutes, or until the garlic is light brown and fragrant. Add the cream to the pan and bring to a simmer. Once simmering, remove the garlic clove and continue to simmer the cream until thickened and reduced, about 5 minutes. Once thickened, remove from the heat and add the grated Parmigiano Reggiano cheese and the truffle oil. Reduce the heat to low to keep warm
- To cook the gnocchi, bring a large pot of water to a boil. Add sea salt to season the water. Once at a rolling boil, add the gnocchi and stir to ensure they do not stick together. Cook for 2 to 3 minutes, or until the gnocchi floats to the top. Once the gnocchi begins to float, continue cooking for another 30 seconds to a minute.
- Remove the gnocchi from the pot using a slotted spoon and transfer to the truffle cream sauce. Stir to coat all the gnocchi in the sauce, then divide evenly amongst two serving plates. Garnish with extra grated Parmigiano Reggiano cheese, a sprinkle of ground black pepper, and a drizzle of truffle oil. Serve immediately and enjoy!
Video
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