Pan Seared Potato Gnocchi Recipe
White Truffle Sauce, Parmesan Cream and Perigord Truffles
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Gnocchi
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 2
Make the Parmesan Cream
In a saucepan over medium heat, combine the heavy cream and grated Parmesan cheese. Stir until the cheese melts and the mixture is smooth. Season with salt and black pepper. Keep warm.
- 3
Sear the Gnocchi
In a large skillet, melt the unsalted butter over medium-high heat. Add the boiled gnocchi and pan-sear until golden brown and crispy, about 3-4 minutes on each side.
- 4
Combine with Truffle Oil
Drizzle the white truffle oil over the seared gnocchi and toss to coat evenly.
- 5
Plate and Serve
Serve the gnocchi on a plate, drizzle with Parmesan cream, and garnish with shaved Perigord truffles on top.
