Truffle Cream Gnocchi Recipe

Bake or steam potatoes

Preheat oven to 425°F (220°C). Prick whole unpeeled Russet potatoes several times with a fork and bake on a tray until very tender, about 45–60 minutes depending on size. Alternatively, steam or boil whole potatoes until fork-tender (boiling adds moisture; baking yields drier potato for lighter gnocchi). Let cool slightly until you can handle them.

Rice or mash potatoes

While still warm, halve the potatoes and scoop flesh. Press through a potato ricer or finely mash to remove lumps. Spread the riced potato on a work surface and let steam for 3–5 minutes to release excess moisture.

Combine dough

Make a well in the potato mound, sprinkle 1 tsp fine sea salt over the potato, add the beaten egg, and begin sprinkling 2 cups flour over the potato. Using your hands or a bench scraper, gently incorporate until a soft dough forms. Do not overwork — stop when dough holds together and is slightly tacky. Add a little extra flour (up to 2–4 tbsp) only if it is too sticky to handle.

Shape gnocchi

Divide dough into 4 portions. Roll each into a rope about 3/4 inch (2 cm) thick on a lightly floured surface. Cut into 1-inch pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges. Dust lightly with flour and place on a floured tray in a single layer.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches: drop pieces into the water and stir gently to prevent sticking. When gnocchi float (about 1–2 minutes after rising), let them cook 30 more seconds, then remove with a slotted spoon to a tray. If making ahead, spread on a tray and chill briefly; you can also pan-sear finished gnocchi in butter for texture (see optional step).

Sauté aromatics

In a large wide skillet over medium heat, melt 3 tbs unsalted butter. Add the finely minced shallot and sauté until translucent and fragrant, about 2–3 minutes. Add minced garlic and cook 30–45 seconds more — do not brown.

Add cream and reduce

Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat to low and let the cream simmer gently until it slightly thickens, about 4–6 minutes, stirring occasionally so it does not stick or boil vigorously.

Finish sauce

Stir in 3 tbs grated Parmesan until melted and incorporated. Add 1 tsp fresh lemon juice, 0.75 tsp salt, and 1/2 tsp freshly ground black pepper. Remove from heat and whisk in 1.5 tsp truffle oil, tasting as you go — truffle oil is intense so adjust by up to ±0.5 tsp based on preference. If using fresh/preserved truffle, stir most slices into the sauce to warm gently and reserve some for garnish.

Combine gnocchi and sauce

If you like a slight crust on the gnocchi, heat a large skillet over medium-high and add 1 tsp olive oil. Add cooked gnocchi in a single layer and sear until golden on two sides, about 1–2 minutes per side. Transfer gnocchi to the skillet with the truffle cream sauce and gently toss to coat. Warm together over low heat for 1–2 minutes so flavors meld.

Adjust seasoning and finish

Taste and adjust salt/pepper or add a drop more truffle oil if needed. If the sauce is too thick, loosen with 1–2 tbs reserved pasta cooking water (or milk) until desired consistency.

Plate and garnish

Divide gnocchi among serving plates. Top with extra grated Parmesan (2 tbs total), sprinkle chopped parsley or chives, and finish with remaining thin truffle slices on top. Serve immediately.