Creamy Truffle Gnocchi
This creamy truffle gnocchi is made with mushrooms, garlic, cream, and truffle oil. It's hearty, comforting, and insanely delicious!
Prep Time5 minutes mins
Cook Time7 minutes mins
Total Time12 minutes mins
Course: Entree, Side Dish
Cuisine: Italian American
Servings: 4
Calories: 515kcal
- 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
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!
- 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.
Calories: 515kcal | Carbohydrates: 44g | Protein: 7g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 69mg | Sodium: 443mg | Potassium: 124mg | Fiber: 3g | Sugar: 3g | Vitamin A: 913IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 4mg