Ingredients:

  • 1 lb potato gnocchi
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 2 cloves garlic, microplaned
  • 1 tbsp tomato paste
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp white truffle oil
  • 0.25 cup fresh Italian parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop the gnocchi in and cook only until they float (approx. 2–3 minutes).
  2. While gnocchi boils, heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium-high heat. Use a slotted spoon to transfer gnocchi directly from the water to the skillet.
  3. Sear gnocchi for 2 minutes until edges are golden and crisp, then remove from the skillet and set aside.
  4. Reduce skillet heat to medium. Add the remaining 1 tbsp of butter and minced garlic; sauté for 30 seconds until fragrant.
  5. Whisk in the tomato paste, then slowly pour in the heavy cream. Bring to a gentle simmer.
  6. Whisk in the Parmigiano-Reggiano in small handfuls until the sauce is glossy and thick enough to coat a spoon.
  7. Return the seared gnocchi to the sauce. Drizzle with white truffle oil and garnish with fresh parsley, sea salt, and black pepper.