- 16 oz. gnocchi
- 1 oz. fresh White Truffle
- 1 shallot, thinly sliced
- 2 tbsp. White Truffle Butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Sea salt and pepper
Bring a large pot of salted water to 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 and set aside.
In a saucepan over medium heat, melt the white truffle butter and add the shallot and cook for 5 minutes, until the shallot is translucent.
To the butter and shallots, add the heavy cream, and the parmesan cheese. Stir over medium heat for 5 minutes.
Add in the gnocchi, season with sea salt and pepper, and toss until well combined.
Serve on a plate and shave fresh white truffle on top.
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