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Quick Kitchen Tips
- Use fresh gnocchi if possible for the best texture.
- Cook gnocchi in boiling salted water until they float to the surface, which means they are done.
- Gently shave the black truffles over the dish just before serving to preserve their delicate flavor and aroma.
Ingredients 0/10
Why This Meal Is A Winner
Step 1
Bring a large pot of salted water to a boil. Once it’s bubbling, drop in the gnocchi and cook them until they float up to the surface, which usually takes about 2 to 4 minutes. Scoop them out with a slotted spoon and save about 1/4 cup of the cooking water before draining the rest.
Step 2
In a large sauté pan, combine the shallots and wine and bring it to a boil. Turn the heat down a bit and let it simmer until the liquid has reduced by half, around 5 to 7 minutes. Stir in the butter and let it melt completely. Then, drizzle in the truffle oil and mix it all together.
Step 3
Add the reserved cooking water, the gnocchi, and the Grana Padano cheese to the pan. Gently toss everything so the gnocchi get coated and cook it over medium-low heat until it’s warmed through and the cheese has melted. Season with some freshly ground pepper and a pinch of truffle salt, then give it another good toss.
Step 4
Finally, transfer the gnocchi to a big serving bowl. Scatter shaved truffles and the rest of the cheese on top. Finish with a sprinkle of black sea salt and a little extra pepper for a perfect touch.
