Decadent Black Truffle Gnocchi with Parmesan Cream in 30 Min

You know those dishes that make you close your eyes and just savor every bite? That’s exactly what happens with this black truffle gnocchi with parmesan cream. I still remember the first time I tasted something similar at a tiny trattoria in Rome – the earthy truffle aroma hitting my nose before the plate even reached the table. When I got home, I knew I had to recreate that magic in my own kitchen.

What makes this dish special is how humble ingredients transform into something luxurious. The pillowy homemade gnocchi soak up that rich parmesan cream sauce, while the black truffle adds its unmistakable depth. It’s easier to make than you’d think, but impressive enough for date night or when you want to treat yourself. Trust me, one bite and you’ll understand why this became my go-to comfort dish with a gourmet twist.

Why You’ll Love This Black Truffle Gnocchi with Parmesan Cream

Oh, where do I even start? This dish is pure comfort with a fancy twist – the kind that makes you feel like you’re dining at a cozy Italian bistro without leaving your kitchen. Here’s why it’s become my absolute favorite:

• That luxurious truffle aroma hits you the second the plate lands on the table – earthy, intoxicating, and impossible to resist
• Pillowy-soft gnocchi that melt in your mouth, soaking up all that rich parmesan cream goodness
• Restaurant-worthy presentation with minimal effort (those shaved truffle slices make it look like you slaved for hours)
• Surprisingly simple to make once you get the hang of shaping the dough – my first attempt was messy but delicious!
• Customizable flavors – add more truffle oil if you’re wild about that earthy taste, or dial it back if you prefer

Seriously, the first time I made this, my husband thought I’d ordered takeout from some fancy Italian place. That’s how good it is.

Ingredients for Black Truffle Gnocchi with Parmesan Cream

Gathering the right ingredients makes all the difference with this recipe. Here’s what you’ll need to create that perfect balance of earthy truffle and creamy richness:

• 2 large Russet potatoes (about 500g), boiled, peeled and mashed while warm
• 1 large egg, lightly beaten (room temperature blends better)
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt (I prefer this over table salt for even distribution)
• 1 tbsp black truffle oil (the good stuff – it’s worth splurging on quality here)
• 1 cup heavy cream (don’t substitute milk – we need that lush texture)
• 1/2 cup freshly grated parmesan (please, not the pre-shredded kind!)
• 1 tbsp unsalted butter (for that velvety sauce base)
• 1 small black truffle, shaved thin (optional but oh-so-worth-it garnish)
• Fresh parsley, finely chopped (for that pop of color and freshness)

Ingredient Notes & Substitutions

Life happens, so here are my tested swaps when you’re in a pinch:

• No fresh truffle? A teaspoon of truffle paste or extra truffle oil works beautifully
• Gluten-free? Swap in your favorite 1:1 flour blend – I’ve had great results with Cup4Cup
• Short on time? You can use 500g of prepared gnocchi, but homemade really shines here
• Dairy-free? Coconut cream and nutritional yeast make a surprisingly good sauce alternative

Remember: the better your ingredients, the more incredible your dish will taste. That parmesan should smell nutty, and the truffle oil should make your kitchen smell like a fancy restaurant the second you open the bottle!

Equipment You’ll Need

Here’s your quick kitchen toolkit for gnocchi success:

• Large pot (for boiling potatoes and gnocchi)
• Mixing bowl (big enough for kneading dough)
• 10-inch skillet (for that silky parmesan cream sauce)
• Gnocchi paddle (optional but gives those cute ridges)
• Box grater (for fresh parmesan – none of that pre-shredded stuff!)

How to Make Black Truffle Gnocchi with Parmesan Cream

Alright, let’s get our hands floury! Making gnocchi from scratch might seem intimidating, but I promise it’s easier than you think. Just follow these steps, and soon you’ll be twirling those pillowy bites in the most luxurious sauce.

1. Mix your dough: In a large bowl, combine the warm mashed potatoes, beaten egg, truffle oil, and salt. Gently mix with a fork until just combined – don’t overwork it!
2. Add flour gradually: Sprinkle about half the flour over the potato mixture and fold it in gently. Keep adding flour until the dough just comes together (you might not need all of it). The dough should be slightly sticky but workable.
3. Shape your gnocchi: Divide dough into 4 portions. On a lightly floured surface, roll each portion into ropes about 3/4-inch thick. Cut into 1-inch pieces (more on shaping tricks below!).
4. Cook immediately: Bring a large pot of salted water to a gentle boil. Working in batches, drop in gnocchi – they’ll sink at first. When they float to the top (about 2-3 minutes), use a slotted spoon to transfer them to a plate.
5. Make the sauce: While gnocchi cook, melt butter in a skillet over medium-low heat. Add cream and simmer gently for 2 minutes, stirring occasionally. Reduce heat to low before adding parmesan.
6. Combine everything: Once sauce thickens slightly (it should coat the back of a spoon), gently toss in cooked gnocchi. Serve immediately with shaved truffle and parsley.

Shaping and Cooking Gnocchi

The secret to perfect gnocchi? A light touch! After cutting your dough ropes, gently press each piece against a gnocchi board or fork to create ridges – these little grooves catch extra sauce. If the dough sticks, dust your fingers lightly with flour. You’ll know the dough’s right when it springs back slightly when pressed. Cooked gnocchi should be pale yellow with a slightly matte finish – if they’re shiny or translucent, they need another 30 seconds.

Preparing the Parmesan Cream Sauce

Low and slow wins the race here! Keep your heat at medium-low to prevent the cream from separating. Add the parmesan gradually, stirring constantly until fully melted before adding more. If the sauce seems too thick, stir in a splash of the gnocchi cooking water – that starchy liquid works magic! The perfect sauce consistency should ribbon off your spoon beautifully.

Tips for Perfect Black Truffle Gnocchi

After making this recipe more times than I can count, here are my foolproof tips for black truffle gnocchi success:

• Chill the dough for 15 minutes if it feels too sticky – this makes shaping so much easier without adding extra flour
• Salt your boiling water like the sea – it’s your one chance to season the gnocchi itself
• Reserve a cup of pasta water before draining – that starchy liquid can save a sauce that’s too thick
• Don’t crowd the pot – cook gnocchi in batches so they have room to float freely
• Test one gnocchi first – if it falls apart, gently knead in a bit more flour to the dough

My biggest lesson? Relax! Even wonky-shaped gnocchi taste incredible when coated in that parmesan cream sauce.

Serving Suggestions for Black Truffle Gnocchi

This rich dish deserves perfect partners! Here’s how I love to serve it:

• Peppery arugula salad with lemon dressing cuts through the richness beautifully
• Crusty sourdough for mopping up every last drop of that parmesan cream
• Crisp Pinot Grigio – the acidity balances the truffle’s earthiness perfectly
• Simple roasted asparagus adds a fresh, green contrast

Trust me, these pairings turn dinner into a proper Italian feast. Just don’t forget the extra truffle shavings for garnish!

Storing and Reheating Black Truffle Gnocchi

Leftovers? Lucky you! Store any extra gnocchi in an airtight container in the fridge for up to 3 days. For freezing, lay uncooked gnocchi in a single layer on a baking sheet until firm, then transfer to a freezer bag – they’ll keep for 2 months (just boil frozen, no need to thaw).

When reheating, skip the microwave! Gently sauté in a pan with a splash of cream to bring back that silky texture. The sauce might thicken in the fridge – just loosen it with a tablespoon of warm water or milk while reheating.

Nutritional Information

Just a heads up – these estimates can vary based on your specific ingredients and brands. One generous serving of this black truffle gnocchi gives you that perfect balance of comfort and indulgence. It’s rich, yes, but oh-so-worth every delicious bite!

FAQs About Black Truffle Gnocchi

Can I use store-bought gnocchi to save time?
Absolutely! While homemade has that special texture, good quality dried gnocchi works in a pinch. Just boil according to package directions, then toss with the parmesan cream sauce. The truffle oil will still give it that luxe flavor – I keep a package in my pantry for last-minute cravings!

How can I make the truffle flavor stronger?
Three tricks I swear by: First, drizzle a little extra truffle oil at the end. Second, let the cooked gnocchi sit in the sauce for 5 minutes before serving – the flavors meld beautifully. Third, if you’re using fresh truffle, gently warm the slices between your palms first to release more aroma.

Why did my gnocchi turn out gummy?
This usually means we got a bit too enthusiastic with the flour! Next time, use just enough flour to handle the dough (it should still feel slightly sticky), and don’t overwork it when mixing. Also, make sure your potatoes are well-drained – excess moisture is sneaky like that.

Can I make the dough ahead?
You bet! Shape the gnocchi and arrange them in a single layer on a floured tray. Cover with a towel and refrigerate for up to 8 hours before cooking. The sauce comes together so fast, this makes weeknight gourmet totally doable.

Share Your Black Truffle Gnocchi Experience

I’d love to see your gnocchi creations! Tag me on Instagram @[YourHandle] with your truffle-dusted masterpieces – those gorgeous ridges and creamy sauce shots make my day. Did you put your own twist on it? Drop a comment below and tell me all about your kitchen adventures with this recipe!

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