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.

Course Lunch, Main course, Starter

Cuisine Italian

Nøgleord Gnocchi, Truffle

Total Time 15

Servings people

Calories 687kcal

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.