Black Truffle-Infused Gnocchi

Ingredients

• 1 (16 ounce) package cheese gnocchi
• 1 clove garlic, finely chopped
• ½ cup salted sweet cream butter
• 1 teaspoon black truffle oil
• 1 cup finely grated Grana Padano cheese
• 1 tablespoon ground black pepper
• ½ teaspoon black truffle salt
• 3 thin slices shaved black truffle (Optional)
• 1 tablespoon Grana Padano cheese, or to taste
• black sea salt and ground black pepper, to taste

Step 1

Bring a large pot of salted water to a boil. Drop in the gnocchi and cook them until they float to the surface, which usually takes about 2 to 4 minutes. Once they're done, drain them but save about a quarter cup of the cooking water for later.

Step 2

In a large sauté pan, bring the shallots and wine to a boil. Lower the heat and let it simmer gently until the liquid reduces by half—this should take around 5 to 7 minutes. Stir in the butter until it melts completely, then drizzle in the truffle oil and mix it all together.

Step 3

Add the reserved cooking water, the gnocchi, and the Grana Padano cheese to the pan. Give everything a good toss so the gnocchi are nicely coated. Keep it over medium-low heat until the cheese melts and the gnocchi are warmed through.

Step 4

Finish by seasoning with pepper and a pinch of truffle salt, then toss again to combine. Serve the gnocchi in a big bowl, sprinkle with shaved truffles and the remaining cheese, and add a little black sea salt and pepper on top for an extra touch of flavor.