All Recipes Best Recipe Main Dish Recipes Pasta

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 1 tablespoon Grana Padano cheese, or to taste black sea salt and ground black pepper, to taste

Nutrition Info

510 calories carbohydrate: 14.2 g cholesterol: 152 mg fat: 41.4 g fiber: 0.9 g protein: 17 g saturatedFat: 22 g servingSize: - sodium: 970.1 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

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.
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.
Transfer to a large serving bowl. Top with shaved truffles and remaining cheese and season with black sea salt and pepper.

4 servings

Truffle oil adds a twist to this Northern Italian favorite and one of my personal favorites!