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White Truffle Gnocchi


- 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 a boil. Add the gnocchi to the boiling water and cook for approximately 3 minutes. The Gnocchi are ready when they rise to the surface. Set aside when ready.

- In a saucepan over medium heat, add the White Truffle Butter and the shallot and cook for 5 minutes.

- 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 the fresh White Truffle on top.

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