This creamy truffle gnocchi is made with mushrooms, garlic, cream, and truffle oil. It’s hearty, comforting, and insanely delicious!
I like serving it with salad and cheesy garlic bread.
This truffle gnocchi is hands down one of my favorite truffle recipes! Another truffle favorite is this truffle mushroom risotto.
WHAT IS GNOCCHI?
Gnocchi is typically made with potatoes, flour, and eggs. The dough is formed into small, dumpling-like shapes that are boiled in water or cooked in sauce.
It can be found in many Italian restaurants and is a popular dish in many parts of the world. It is known for its soft, pillowy texture and comforting, hearty flavor.
INGREDIENT NOTES
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Gnocchi – Feel free to use homemade or store-bought gnocchi.
- Mushrooms – I highly recommend using shitake mushrooms but feel free to use any type of mushrooms. If you’re not a fan of mushrooms, simply omit them.
- Truffle Oil – Optional but adds amazing flavor! I prefer using white truffle oil.
- Garlic – Use fresh garlic for best results.
- Oil – Any type of oil will work.
- Red Pepper Flakes – Adds a little bit of spice.
- Heavy Cream – Don’t substitute with half and half!
- Onions – I used yellow onions but white onions or shallots work too!
TOP TIPS
- Boiling the gnocchi is unnecessary since it only takes 2-3 minutes to cook and can be prepared directly in the sauce. It will save you time and effort to cook the gnocchi in the sauce instead of boiling it separately.
- I recommend seasoning the gnocchi with kosher salt and adding truffle oil as a finishing touch just before serving. Keep in mind that truffle oil should not be cooked, as exposing it to high heat can diminish its flavor and aroma.
STORAGE
If you have any leftovers, place them in an air-tight container and refrigerate for up to 3 days. Reheat in the microwave or stovetop until heated through.
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Creamy Truffle Gnocchi
Ingredients
- 16 ounces gnocchi uncooked
- ½ cup shitake mushrooms
- ½ onion finely diced
- 1 garlic clove finely minced
- 1 cup heavy cream
- 2 tablespoons parmesan cheese
- ⅛ teaspoon red pepper flakes optional
- 3 tablespoons olive oil
- 2 teaspoons truffle oil or to taste
- salt to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the mushrooms, onions, and gnocchi. Cook for 2-3 minutes while stirring frequently.
- Stir in the garlic and red pepper flakes, add more oil if needed, and cook for 20 seconds.
- Add the heavy cream and parmesan cheese and cook for 1 minute or until the sauce thickens.
- Once the sauce thickens, turn off the heat, add the truffle oil, and season with salt.
- Serve immediately and enjoy!
Notes
- Boiling the gnocchi is unnecessary since it only takes 2-3 minutes to cook and can be prepared directly in the sauce. It will save you time and effort to cook the gnocchi in the sauce instead of boiling it separately.
- I recommend seasoning the gnocchi with kosher salt and adding truffle oil as a finishing touch just before serving. Keep in mind that truffle oil should not be cooked, as exposing it to high heat can diminish its flavor and aroma.
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