Creamy Truffle Gnocchi with Mushrooms (30 Minutes)
This truffle gnocchi is made with real truffle butter with actual truffle flakes, whole mushrooms, and a silky cream sauce finished with Parmigiano Reggiano. The heat-off technique keeps the sauce from breaking and gives you that glossy, restaurant-quality finish every time. Ready in 30 minutes.
Equipment
- stockpot
- non-stick pan
- measuring spoons
- cutting board
- wooden spoon
- stainless steel spider
Ingredients
- 1 tablespoon olive oil
- 6 tablespoons truffle butter divided
- 1 shallot minced
- 1 tablespoon fresh thyme stems removed (dry works too)
- 8 ounces mushrooms whole (gourmet mix recommended)
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
- 6 tablespoons heavy cream
- 1 pound potato gnocchi
Instructions
- In a large stockpot, bring generously salted water to a boil. Cook your gnocchi according to the package's instructions while you make the sauce. Do not worry if your gnocchi is done before the sauce, simply drain and set aside:1 pound potato gnocchi
- In a non-stick pan, heat 1 tbsp olive oil and 3 tbsp truffle butter over medium heat until glistening and butter has melted.1 tablespoon olive oil, 6 tablespoons truffle butter
- Add the minced shallot and 1 tbsp thyme to the pan, and mix with a wooden spoon.1 shallot, 1 tablespoon fresh thyme
- Continue to cook on medium heat for about 3 minutes or until the shallot is fragrant.
- Add 8 oz mushroom mix (I don't chop the mushrooms at all, I keep them whole), to your pan. Now is when you will also add the remaining 3 tbsp truffle butter. Make sure the mushrooms are not over-crowded and let them cook for about a minute before mixing. Add a pinch of freshly ground pepper - about 1/2 tsp, and 1/4 tsp of kosher salt. Continue to cook the mushrooms for about 5 minutes or until they are cooked through and tender.8 ounces mushrooms, 1/2 teaspoon freshly cracked black pepper, 1/4 teaspoon kosher salt, 6 tablespoons truffle butter
- Turn the heat down to low (this is very important, otherwise your sauce will break). Add 6 tbsp heavy cream and stir to combine. Cook the sauce for 3-5 minutes longer, stirring frequently, until the sauce has thickened (it will bubble, too! that's a good sign).6 tablespoons heavy cream
- Using a stainless steel spider or a slotted spoon (you can also drain the gnocchi but I prefer moving them directly into the pan this way), add your cooked gnocchi to the pan. Fold the gnocchi to coat them in the sauce. Serve immediately. Top with cheese, if desired.1 pound potato gnocchi
Notes
- Use truffle butter with real truffle flakes. Check the ingredients label; you want to see actual truffle listed, not just truffle flavoring or truffle oil. The flavor difference is significant and it is the ingredient that makes this dish taste genuinely luxurious rather than artificial.
- Turn the heat down before the cream goes in. This is the most important technique in the recipe. High heat causes cream sauces to break and turn grainy. Low heat gives you a silky, glossy sauce that stays cohesive all the way to the bowl.
- Keep the mushrooms whole or in large pieces. Whole mushrooms have more presence in the dish and hold their texture better in the sauce. Chopped mushrooms disappear and you lose the meatiness that makes this dish satisfying.
- Move the gnocchi directly from the pot to the pan. Use a spider or slotted spoon rather than draining; the gnocchi brings a little pasta water with it which helps the sauce cling and keeps everything silky.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over very low heat with a splash of cream or water to loosen the sauce. Do not microwave or the sauce will break.
Nutrition Facts
Serving: 0.4recipe`Calories: 621kcalCarbohydrates: 89gProtein: 14gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 51mgSodium: 1079mgPotassium: 473mgFiber: 7gSugar: 5gVitamin A: 831IUVitamin C: 9mgCalcium: 100mgIron: 10mg
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