Truffle Gnocchi Recipe

Roast or steam potatoes

Preheat oven to 425°F (220°C). Prick the potatoes several times with a fork and place directly on the oven rack or on a tray. Roast for 50–60 minutes until a skewer slides in easily and the flesh is dry. (Alternatively, for slightly lighter texture, steam whole potatoes for 35–40 minutes until very tender.) Let cool until you can handle them but still warm.

Rice or mash potatoes

While warm, halve the potatoes and pass the flesh through a potato ricer into a large bowl. If you don't have a ricer, finely grate the warm potatoes or mash them very thoroughly until smooth with no lumps. Spread the riced potato on the bowl to cool for 5 minutes to let some steam escape (this helps keep dough dry).

Make dough

Gather the cooled riced potato into a mound and make a well in the center. Sprinkle the salt and white pepper over the potato. Add the egg yolk to the well. Start adding 1 1/4 cups of the flour and gently fold with a bench scraper or fork until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently, adding up to the remaining 1/2 cup flour a little at a time only until a soft, slightly tacky but not sticky dough forms. Do not overwork — knead about 8–12 turns. The total flour required can vary with potato moisture.

Portion and shape gnocchi

Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch (2 cm) in diameter on a lightly floured surface. Cut into 3/4-inch (2 cm) pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges (press lightly to avoid compressing). Place shaped gnocchi on a lightly floured tray in a single layer.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches of about 20–30, drop the gnocchi into boiling water. Gnocchi are cooked when they float plus 30–45 seconds — remove with a slotted spoon or spider and transfer to a warm, lightly oiled sheet pan or directly to the sauce pan (see next section). Repeat with remaining gnocchi.

Prepare truffle and aromatics

If using fresh black truffle, thinly shave about 8–10 g and reserve a few shavings for garnish. If using truffle in oil or preserved slices, finely chop. Finely mince the garlic and strip thyme leaves from stems if using.

Make the butter sauce

In a wide skillet over medium heat, add the olive oil and 4 tablespoons of the butter. When the butter has melted and is foaming, add the minced garlic and thyme. Sauté gently for 30–45 seconds until fragrant — do not brown the garlic. Add the shaved or chopped truffle and stir for 15–20 seconds to release aroma.

Finish sauce with cheese and seasoning

Lower heat to low. Add the remaining 2 tablespoons of butter in small pieces to create an emulsified sauce, stirring constantly. Stir in 1/2 cup grated Parmesan until melted into the sauce. Add the salt and freshly ground black pepper. Remove the pan from heat and stir in 1 teaspoon white truffle oil to amplify the truffle aroma. Taste and adjust salt and pepper.

Combine gnocchi and sauce

Add the cooked, drained gnocchi to the skillet (if your skillet isn't large enough, combine in batches or transfer sauce and gnocchi to a larger saucepan). Toss gently over low heat for 1–2 minutes so the gnocchi absorb the sauce and are evenly coated. If the sauce tightens too much, splash 1–2 tablespoons of the reserved gnocchi cooking water to loosen it and help it cling to the gnocchi.

Plate and garnish

Divide gnocchi among warmed plates. Finish each portion with a drizzle of any remaining sauce from the pan. Sprinkle extra grated Parmesan, a few reserved truffle shavings (or a few drops of truffle oil if you want more aroma), microgreens or herb leaves, and a crack of fresh black pepper.

Serve

Serve immediately while hot. Provide additional grated Parmesan and a small bottle of white truffle oil at the table for guests who wish to add more truffle aroma.