Pan-seared Potato Gnocchi Recipe

Time30m

Serves2

Beurre Monte, White Truffle, Mushrooms, Parmesan

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Ingredients

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1
Melt the Butter
In a small saucepan, combine the unsalted butter and water. Heat over low heat until the butter is completely melted.
2
Stir and Emulsify
Whisk the melted butter and water together until well combined and emulsified. Keep warm on low heat.

3
Boil Gnocchi
In a large pot of salted boiling water, add the potato gnocchi. Cook until they float to the surface, about 2-3 minutes. Drain and set aside.
4
Sear Gnocchi
In a large skillet over medium-high heat, add a splash of oil. When hot, add the drained gnocchi, searing them until golden brown and crispy on one side, about 3-4 minutes.

5
Sauté Mushrooms
In the same skillet, add the mixed mushrooms. Sauté for about 5-7 minutes until they are browned and tender. Season with salt and black pepper.
6
Combine Gnocchi and Mushrooms
Add the seared gnocchi back to the skillet with the mushrooms. Drizzle with white truffle oil and toss to combine. Cook for an additional minute to heat through.

7
Serve
Plate the gnocchi and mushroom mixture. Drizzle with the prepared beurre monte and sprinkle with grated Parmesan cheese before serving.