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  4. Truffle Oil Drizzled Gnocchi With Sautéed Wild Mushrooms
Truffle Oil Drizzled Gnocchi with Sautéed Wild Mushrooms

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Ingredients

  • 1 lb of gnocchi
  • 2 tbsp of truffle oil
  • 1 lb of mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
  • 3 cloves of garlic, minced
  • 2 tbsp of unsalted butter
  • 1/4 cup of grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

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Truffle Oil Drizzled Gnocchi with Sautéed Wild Mushrooms

Created by: Howcan Team

Ingredients

  • 1 lb of gnocchi
  • 2 tbsp of truffle oil
  • 1 lb of mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
  • 3 cloves of garlic, minced
  • 2 tbsp of unsalted butter
  • 1/4 cup of grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add 1 lb of gnocchi and cook according to package instructions. Drain and set aside.
  • In a large skillet, heat 2 tbsp of truffle oil over medium heat. Add the sliced wild mushrooms and sauté for 5-7 minutes, or until they are golden brown and tender.
  • Add 3 cloves of minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
  • Stir in the cooked gnocchi and 2 tbsp of unsalted butter. Cook for 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  • Transfer the gnocchi and mushrooms to a serving dish. Drizzle with additional truffle oil and sprinkle with 1/4 cup of grated Parmesan cheese.
  • Garnish with fresh parsley and serve hot. Enjoy!
Main Course
Italian

Truffle oil drizzled gnocchi with sautéed wild mushrooms is a luxurious dish that originated in Northern Italy, where the earthy flavors of truffles and wild mushrooms are celebrated. Renowned chefs like Massimo Bottura and Lidia Bastianich have popularized this dish, infusing it with their own creative twists. The delicate potato gnocchi, hand-rolled and pillowy, are the perfect canvas for the rich, aromatic truffle oil and the meaty, umami-packed wild mushrooms. Today, this dish can be savored in top Italian restaurants in regions like Piedmont and Tuscany. The key to perfecting this dish lies in using high-quality truffle oil and sourcing fresh, seasonal wild mushrooms.

35 min

|

4

|

380 calories

Instructions

  • Bring a large pot of salted water to a boil. Add 1 lb of gnocchi and cook according to package instructions. Drain and set aside.
  • In a large skillet, heat 2 tbsp of truffle oil over medium heat. Add the sliced wild mushrooms and sauté for 5-7 minutes, or until they are golden brown and tender.
  • Add 3 cloves of minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
  • Stir in the cooked gnocchi and 2 tbsp of unsalted butter. Cook for 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  • Transfer the gnocchi and mushrooms to a serving dish. Drizzle with additional truffle oil and sprinkle with 1/4 cup of grated Parmesan cheese.
  • Garnish with fresh parsley and serve hot. Enjoy!
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