Skip to content

Truffle Gnocchi Mac and Cheese

INGREDIENTS

- 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

DIRECTIONS

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.

Follow our journey