Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound fresh potato gnocchi
- 4 cloves garlic, finely chopped
- 1 cup rich heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- 1 tablespoon truffle oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup panko breadcrumbs
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a rolling boil and season it generously with salt. Gently add the gnocchi and cook until they rise to the surface, about 2-3 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for about one minute until fragrant.
- Pour in the heavy cream and add the grated Parmesan cheese, truffle oil, sea salt, black pepper, and red pepper flakes (if using). Stir and let it simmer for a few minutes until it thickens slightly.
- Fold the cooked gnocchi into the creamy sauce until well-coated. Transfer the mixture into a greased 9×13-inch baking dish.
- In a separate bowl, combine the panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Mix until evenly coated, then sprinkle over the gnocchi.
- Add a generous layer of additional Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Let it rest for a few minutes before serving.
- Garnish with freshly chopped parsley before serving.
Notes
- For a lighter dish, consider using half-and-half instead of heavy cream.
- Enhance the flavor by adding sautéed mushrooms or fresh spinach.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg