- 16 oz. gnocchi
- 1 oz. fresh Black Winter Truffles
- 1 shallot, thinly sliced
- 2 tbsp.Black Truffle Butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Sea salt and pepper
Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for approximately 3 minutes. The gnocchi are ready when they rise to the surface. Drain.
In a saucepan over medium heat, add the black truffle butter and the shallot and cook for 5 minutes.
Add the cream, and the parmesan cheese. Stir over medium heat for 5 minutes.
Grate half an ounce of black winter truffle into the sauce and stir consistently for 3 more minutes.
Add in the gnocchi, season with sea salt and pepper, and toss until well combined.
Serve on a plate and shave the rest of the fresh black winter truffle on top.
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