Mushroom Truffle Gnocchi
Mushroom truffle gnocchi boils potato gnocchi until they float, then tosses them in a sauce of butter-browned mushrooms finished with heavy cream and grated Parmesan. The mushrooms must be cooked in a single layer over high heat so their moisture evaporates and they develop a deep sear rather than steaming in their own liquid. The cream simmers on low heat for just two to three minutes - enough to thicken into a coating consistency without reducing too far. Truffle oil is drizzled on only after the heat is turned off, because cooking destroys the volatile aromatic compounds that give truffle its distinctive earthy, nutty fragrance. The combination of chewy gnocchi, savory mushrooms, rich cream sauce, and the lingering truffle aroma creates a dish that tastes far more luxurious than its short ingredient list suggests.
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Instructions
- 1
Boil gnocchi until they float, then drain well.
- 2
Melt butter and sauté sliced mushrooms over high heat until browned.
- 3
Add minced garlic and cook for 30 seconds.
- 4
Add cream and simmer 2-3 minutes on low heat; season with salt.
- 5
Add gnocchi and parmesan, tossing until evenly coated.
- 6
Turn off heat and drizzle truffle oil to finish.
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