Ingredients
4
4 servings
- •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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 510
- Carbohydrate: 14g
- Fat: 41g
- Fiber: 1g
- Protein: 17g
- Sugar: 1g
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