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Truffle Gnocchi Mac and Cheese


- 1 fresh black winter truffle 
- 3 small cloves fresh garlic, finely minced 
- 4 tbsp. butter 
- 2 tbsp. 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. To prevent sticking, drizzle on some olive oil.

In a large skillet, melt the butter over low heat, add the garlic, stir and cook for 3 minutes.

In another pot, over very low heat, whisk the flour into the butter/garlic mixture to form a paste.

Over very low heat, slowly drizzle in the heavy cream and continue whisking until smooth.  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.

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