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White Truffle Gnocchi


- 16 oz. gnocchi

- 1 shallot, thinly sliced

- 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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