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Truffle Gnocchi Mac'n' Cheese


- 1 fresh black winter truffle 
- 3 small cloves fresh garlic, finely minced 
- 4 tablespoons butter 
- 2 tablespoons flour 
- 2 cups heavy cream 
- 1 1/2 cups fontina cheese, grated 
- 1 cup parmesan cheese, grated 
- 2 pounds gnocchi 
- salt 
- white pepper


- Bring a big pot of salted water to boil. Cook the gnocchi for 2 minutes. 

- Drain in a colander. Then drizzle with some olive oil and set aside – this helps prevent sticking. 

- Rinse out the same pot. 

- Melt the butter over low heat, add the garlic, stir and cook for 3 minutes. 

- Over very low heat, whisk the flour into the butter/garlic mixture to form a paste. 

- Slowly drizzle in the heavy cream and continue whisking until smooth over very low heat. 

- Stir in 2 tablespoons finely minced black winter truffle. 

- Continue stirring until slightly thickened; about 3 – 5 minutes. Stir in the cheeses until smooth. 

- Season to taste with some salt and pepper. 

- Remove from the heat and fold in the gnocchi. Serve with more shaved truffle as garnish. 

** if you want to bake the creamy gnocchi, divide the mixture between 4 small baking dishes. Sprinkle the tops with a mixture of both kinds of cheese (grated), then bake at 350 for 20 – 25 minutes; until lightly golden and bubbly.

Enjoy! :)

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