Mushroom Truffle Gnocchi

Slice 180 g button mushrooms so they can sit in one layer in the pan.

Finely mince 2 garlic cloves, measure the cream, parmesan, butter, salt, and keep the truffle oil ready for finishing only.

Bring a generous pot of water to a steady boil and add 300 g potato gnocchi.

Once they float, cook only 20 to 30 seconds longer, then lift them out and drain well so the sauce will not turn watery.

Heat a wide pan over high heat, melt 1 tablespoon butter, and spread the mushrooms in a single layer.

Cook 3 to 4 minutes without stirring often, letting moisture evaporate and the edges brown instead of steam.

Lower the heat to medium and add the minced garlic for just 30 seconds.

Stir until fragrant, but pour in 150 ml heavy cream before the garlic browns or it can make the sauce taste bitter.

Simmer the cream on low heat for 2 to 3 minutes and season with 1/2 teaspoon salt.

When it lightly coats the back of a spoon, add the drained gnocchi and toss gently.

Add 35 g parmesan and toss until the sauce clings evenly to the gnocchi.

Turn off the heat, drizzle 1 teaspoon truffle oil over the pan, mix once, and serve immediately while the aroma is clear.