Gnocchi in a creamy parmesan and truffle sauce. An ultra-creamy, irresistible gnocchi dish that can be on the table in just 15 minutes.
Parmesan, butter and egg yolks make a wonderfully silky sauce – seasoned with plenty of freshly ground pepper and truffle oil, and finished with fresh truffle on top.
This creamy truffle gnocchi works as both a starter and a main course.
Served as a starter, the recipe is enough for 8 people. Served as a main course, it serves 4, and here I would recommend a fresh rocket salad on the side. Ideally with something acidic – tomatoes or similar – as a counterpoint to the rich, creamy dish.
Italian food in no time – easy, simple and really delicious.
Gnocchi with creamy truffle sauce
Recipe for gnocchi in a creamy parmesan sauce with truffle.The recipe serves 4 as a main course – ideally with a fresh rocket salad on the side. Or 8 as a starter.
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Ingredients
- 800 g gnocchi
- 80 g butter
- 5 egg yolks
- 150 g parmesan, finely grated
- 300-400 ml cooking water from the gnocchi
- Truffle oil
- Freshly ground pepper
- Fresh truffle (optional)
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Method
- Melt the butter in a frying pan over a low heat and season with plenty of freshly ground pepper. Let it foam gently.
- Meanwhile, cook the gnocchi according to the packet instructions.
- Whisk the egg yolks, parmesan and 100 ml of the cooking water together in a bowl and set aside.
- Lift the gnocchi straight from the cooking water into the pan with the butter, and add 100 ml of the cooking water as well. Turn the heat right down to the lowest setting.
- Add the cheese and egg mixture and stir well. It will quickly start to turn into a silky, creamy sauce.Turn the heat up a touch if the sauce needs more warmth to melt the parmesan.
- Adjust the consistency with more cooking water, and season to taste with freshly ground pepper and truffle oil. The salt from the parmesan is often enough, but add salt if you think it needs it.The sauce should be soft and creamy, not thick and gluey – so keep adding cooking water until the consistency is right.
- Serve immediately – topped with freshly grated truffle, if using.
Nutrition
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Hvilken trøffelolie bruger du? 🙂
Hej Ditte
jeg bruger aller helst La Tourangelle med hvid trøffel – absolut den bedste jeg har smagt 🙂
Warm wishes, Dianna