Truffled Gnocchi "alfredo" Recipe
Ricotta gnocchi with truffle butter and really nice parmesan
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Ingredients
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Gnocchi
Alfredo Sauce
Method
Gnocchi Preparation
- 1
Make the Ricotta Gnocchi
In a large bowl, combine ricotta cheese, egg, and salt. Mix until well combined. Gradually add in the flour, mixing until a soft dough forms. Be careful not to overwork the dough.
- 2
Shape the Gnocchi
On a floured surface, turn out the gnocchi dough. Divide into sections and roll each section into long ropes, about ¾ inch thick. Cut the ropes into 1-inch pieces. Optionally, you can use a fork to create ridges on each piece by gently pressing and rolling it.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Alfredo Sauce Preparation
- 4
Prepare the Alfredo Sauce
In a large skillet over medium heat, melt the truffle butter. Once melted, add the heavy cream and bring to a gentle simmer. Stir frequently to prevent scorching.
- 5
Add Parmesan
Reduce the heat to low, and add the grated Parmesan cheese to the skillet. Stir until fully melted and the sauce is smooth. Season with salt and freshly cracked black pepper to taste.
Combine and Serve
- 6
Combine Gnocchi with Sauce
Add the cooked gnocchi to the skillet with the Alfredo sauce. Toss gently to coat the gnocchi evenly with the sauce.
- 7
Serve
Plate the truffled gnocchi Alfredo and garnish with chopped parsley, additional grated Parmesan, and a sprinkle of black pepper. Enjoy your decadent dish!
