Description

Truffle oil, truffle salt, and shaved truffles combine to create a Northern Italian gnocchi dish with a rich, buttery cheese sauce.

Ingredients

• 1 (16 ounce) package cheese gnocchi
• ⅓ cup finely chopped shallots
• ⅓ cup Pinot Grigio wine
• 1 clove garlic, finely chopped
• ½ cup salted sweet cream butter
• 1 teaspoon black truffle oil
• 1 cup finely grated Grana Padano cheese
• 1 tablespoon ground black pepper
• ½ teaspoon black truffle salt
• 3 thin slices shaved black truffle (Optional)
• 1 tablespoon Grana Padano cheese, or to taste
• black sea salt and ground black pepper, to taste

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, and reserve and set aside 1/4 cup cooking water.
2. Bring shallots and wine to a boil in a large saute pan. Reduce heat slightly and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved cooking water, gnocchi, and Grada Padano cheese; toss until evenly covered and cook over medium-low heat until heated through and cheese has melted. Add pepper and truffle salt; toss well.
3. Transfer to a large serving bowl. Top with shaved truffles and remaining cheese and season with black sea salt and pepper.