Romantic Truffle Gnocchi

Name: Romantic Truffle Gnocchi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups ricotta cheese; 1 large egg; Salt to taste; 3 tablespoons truffle oil; ¼ cup unsalted butter; Freshly ground black pepper; Parmesan cheese for serving; Fresh parsley, chopped (for garnish)

Highlighted under: Joyful Food

I’m excited to share my Romantic Truffle Gnocchi recipe, a delightful dish that's perfect for special occasions or cozy dinners at home. The rich, earthy flavors of truffle oil combined with the pillowy softness of gnocchi make this meal feel elegant and luxurious. I love how simple ingredients can elevate a meal into a gourmet experience. This recipe allows you to impress guests or share a romantic evening with someone special, all while spending minimal time in the kitchen. Let’s elevate our dinner game tonight!

Created by

Cleo Winter

Last updated on 2026-01-12T02:50:37.837Z

When I first made this Romantic Truffle Gnocchi, I was amazed at how every bite captured the essence of romance. The gnocchi, made from scratch, are incredibly tender, and adding truffle oil provides a flavor depth that simply transforms this dish. I recommend allowing the gnocchi to rest a bit before cooking to achieve that perfect, fluffy texture.

Once you get the hang of creating your own gnocchi, this dish becomes a weekly favorite in my house. I always pair it with a simple arugula salad and a sprinkle of fresh Parmesan, which beautifully complements the richness of the truffle. It’s a comforting meal that never fails to impress!

        Why You Will Love This Recipe
        Decadent truffle flavor elevating the classic gnocchi
Perfectly pillowy texture that melts in your mouth
Quick preparation makes it ideal for romantic dinners

      

The Essence of Gnocchi

The key to achieving that pillowy texture in your gnocchi lies in the balance of ingredients. Using ricotta cheese instead of traditional potatoes lightens the dough, allowing it to absorb flavors without becoming dense. When mixing, aim for a soft dough—if it's too sticky, gradually add more flour, but be cautious not to overwork it. A well-mixed dough should be smooth and slightly tacky to the touch, ensuring it rolls out perfectly into those delightful ropes.

After you've made the gnocchi, it's crucial to control the cooking process. Working in small batches helps maintain water temperature, allowing each piece to float to the surface ideally within 2-3 minutes. If they sink, the water may be too cool; if they disintegrate, it's too hot. A gentle boil is essential—too vigorous a boil can lead to gnocchi losing their shape, resulting in a less appealing dish.

Crafting the Sauce

The warmth of the melted butter is the perfect base for the rich truffle oil. I recommend using high-quality truffle oil for an authentic flavor; typically, a higher concentration of truffle essence is present in premium brands. As the butter melts, pay attention to how it begins to foam—this is an indicator that it's ready for the truffle oil. Mixing them over medium heat ensures that the flavors meld beautifully without burning the butter.

Tossing the gnocchi in the sauce should be done with a gentle hand; you want to coat every piece evenly without damaging their tender texture. To achieve this, I often use a rubber spatula, which helps lift and fold the gnocchi delicately, ensuring each piece is clad in that luxurious sauce. Just a couple of minutes in the skillet will help the sauce adhere to the gnocchi, enhancing the overall flavor experience.

Serving and Storing

For serving, I recommend a light touch with the garnishes. A generous sprinkle of freshly grated Parmesan cheese adds a salty bite, while the chopped parsley brings a pop of color and freshness that complements the richness of the truffle. If you're feeling adventurous, consider adding a drizzle of aged balsamic vinegar for additional depth. The combination of flavors on the plate not only looks appealing but also engages the palate thoughtfully.

If you have leftovers, you can store the gnocchi and sauce separately in airtight containers in the refrigerator for up to two days. To reheat, gently warm the sauce on low heat while adding a splash of water or broth to loosen it. For the gnocchi, simply reheat them in the sauce for a few minutes over low heat, ensuring they don’t become mushy. This method maintains their textural integrity and allows for quick, delicious leftovers!

Ingredients

For the Gnocchi

2 cups all-purpose flour
1 ½ cups ricotta cheese
1 large egg
Salt to taste

For the Sauce

3 tablespoons truffle oil
¼ cup unsalted butter
Freshly ground black pepper
Parmesan cheese for serving
Fresh parsley, chopped (for garnish)

Make sure to measure your ingredients carefully for the best results!

Instructions

Make the Gnocchi

In a large bowl, combine ricotta cheese, flour, salt, and egg. Mix until a soft dough forms. Turn the dough onto a floured surface and knead gently until smooth. Divide into four pieces and roll each into a rope about the thickness of your finger. Cut the ropes into 1-inch pieces.

Cook the Gnocchi

Bring a pot of salted water to a boil. Add gnocchi in batches; they're ready when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large skillet, melt butter over medium heat. Stir in truffle oil and freshly ground black pepper. Add the cooked gnocchi and toss gently to coat.

Serve

Plate your truffle gnocchi and top with grated Parmesan cheese and chopped parsley. Enjoy your meal!

For an extra touch, consider adding sautéed mushrooms or spinach to your sauce!

Pro Tips

For the best flavor, use high-quality truffle oil. Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days.

Ingredient Substitutions

If you're looking for a gluten-free option, substitute the all-purpose flour with a gluten-free blend, making sure it includes xanthan gum for structure. You can also experiment with whole wheat flour, which gives a hearty texture and nutty flavor, although this may slightly alter the final texture of your gnocchi.

For a lighter version, you can reduce the amount of ricotta cheese by half and incorporate a little mashed potato or even sweet potato for a unique flavor twist. This not only lightens the dough but also adds a subtle sweetness that pairs wonderfully with the truffle.

Troubleshooting Common Issues

One common issue is overly sticky gnocchi, which can make rolling and cutting nearly impossible. If you find this happening, don't hesitate to dust your work surface with flour and keep your hands floured as well. Gradually incorporate a little more flour into the dough until you reach the desired consistency without going overboard.

If your gnocchi end up too dense after cooking, it could be a result of over-kneading or adding too much flour. In future attempts, be gentle during the mixing process. Remember, a light touch is key—gnocchi should be airy and tender, so always aim for softness in the dough.

Serving Variations

For those who enjoy a little bite, consider incorporating sautéed mushrooms into your sauce. Their earthy flavor complements the truffle oil and adds a delightful texture contrast. Simply sauté sliced mushrooms in the skillet before adding the butter and truffle oil, allowing them to develop a savory richness.

If you're preparing the dish ahead of time or planning for a gathering, consider a family-style serving by keeping the gnocchi and sauce in a large, warm serving dish. This invites guests to help themselves while keeping everything warm, and it also allows you to double the recipe easily for larger gatherings.

Questions About Recipes

→ Can I use sweet potatoes instead of ricotta?

Yes, sweet potato adds a unique flavor, but the texture may vary.

→ How do I store leftover gnocchi?

Store in an airtight container in the fridge for up to 2 days.

→ Can I freeze gnocchi?

Yes, freeze uncooked gnocchi on a baking sheet, then transfer to a bag after frozen.

→ What can I substitute for truffle oil?

You could use a blend of olive oil with a bit of garlic for flavor, but it won't have the same depth.