Millionaire Gnocchi with Creamy Truffle Parmesan Sauce Recipe
This luxurious Millionaire Gnocchi with Creamy Sauce recipe features delicate potato gnocchi enveloped in a rich, velvety sauce made from butter, garlic, heavy cream, Parmesan cheese, and a touch of aromatic truffle oil. Garnished with fresh parsley, it’s an indulgent yet simple dish perfect for special occasions or elevating a weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Gnocchi
- 500 g potato gnocchi
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and black pepper to taste
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, usually until they float to the surface, indicating they are done. Drain the gnocchi and set aside to keep warm.
- Prepare the garlic butter: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté carefully for 1-2 minutes until fragrant, making sure not to burn the garlic to preserve its delicate flavor.
- Create the cream sauce: Pour the heavy cream into the skillet with the garlic butter. Bring it to a gentle simmer and stir continuously. Add the grated Parmesan cheese, continuing to stir until the sauce thickens slightly, which should take about 3-4 minutes, creating a luscious creamy consistency.
- Toss gnocchi in sauce: Add the cooked gnocchi back into the skillet. Gently toss them to coat every piece thoroughly in the creamy Parmesan sauce. Drizzle the truffle oil over the gnocchi and season with salt and black pepper according to your taste preference.
- Garnish and serve: Sprinkle the chopped fresh parsley over the gnocchi for a fresh, herbal finish. Serve immediately while warm to enjoy the full richness of the sauce and delicate aroma of the truffle oil.
Notes
- Use fresh potato gnocchi for the best texture; frozen gnocchi can be used but may require a slight adjustment in cooking time.
- Be cautious with truffle oil as it is very potent; start with less and add more if desired.
- This dish pairs wonderfully with a crisp green salad or steamed vegetables to balance the richness.
- For an extra luxurious touch, sprinkle additional Parmesan cheese on top before serving.
- Leftovers can be refrigerated and gently reheated on the stovetop to retain sauce creaminess.
