Gnocchi with Cream and Truffle Oil
Pasta and Pizza • Italian
Description
Gnocchi with Cream and Truffle Oil
Ingredients
- Gnocchi 15 oz
- Cream 22% 0.7 cups
- Truffle Oil 4 teaspoons
- Ground Black Pepper ¼ teaspoon
- Salt 2 tablespoons
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Drop the gnocchi into boiling water, add salt (3 teaspoons per 6 liters), and cook for 1 minute less than indicated on the package. When the gnocchi are ready, drain them, reserving 1 cup of the cooking water.
Step 2
Meanwhile, in a heavy-bottomed pot, mix the cream with the truffle oil. Add salt and black pepper (¼ teaspoon each or to taste) and heat over medium heat, without bringing to a boil.
Step 3
Pour the creamy sauce into the pot with the gnocchi, add finely grated Parmesan (½ cup), and mix thoroughly over medium heat.
Step 4
If the pasta is too dry, add a little of the reserved cooking water, mix again, and serve immediately. For garnish, add grated Parmesan.
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