Ingredients
Scale
- 500 g potato gnocchi
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon truffle oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook according to package instructions until they float to the surface.
- Drain and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
- Add the cooked gnocchi to the skillet and toss to coat in the creamy sauce.
- Drizzle with truffle oil and season with salt and black pepper to taste.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Use store-bought gnocchi to cut prep time. Grate Parmesan ahead for quicker preparation. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg