Valentine Dinner Truffle Gnocchi

Name: Valentine Dinner Truffle Gnocchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups russet potatoes, peeled and diced; 1 cup all-purpose flour, plus extra for dusting; 1 egg, lightly beaten; 1 teaspoon salt; 1 tablespoon truffle oil; 1/2 cup grated Parmesan cheese; 4 tablespoons unsalted butter; 2 cloves garlic, minced; 1/4 cup heavy cream; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I absolutely adore making Truffle Gnocchi for special occasions, and Valentine’s Day is no exception. This dish is a delightful combination of rich flavors and tender textures that truly impresses. The earthy aroma of truffle oil elevates homemade gnocchi, and pairing it with a simple sauce highlights the dish perfectly. Whether you’re celebrating with a loved one or treating yourself, this recipe is sure to create an unforgettable dining experience right at home.

Created by

Marianne Hughes

Last updated on 2026-01-06T10:34:15.944Z

When I first experimented with making Truffle Gnocchi, I was amazed at how simple yet elegant it turned out. After a few tries, I learned to perfect the texture by incorporating just the right amount of flour into the dough, yielding slightly chewy and tender gnocchi. Using fresh potatoes rather than pre-packaged varieties made a significant difference in flavor and consistency.

One important tip I picked up is to avoid overworking the dough. This might seem minor, but it was a game-changer for the final dish. To enhance the flavor even further, I like adding a little parmesan in the dough for an extra layer of richness. Trust me, it'll be the star of your Valentine's dinner table!

        Why You Will Love This Recipe
        Decadent and indulgent truffle flavor that impresses
Soft, pillowy gnocchi that melts in your mouth
Perfectly paired with simple ingredients for maximum flavor

      

Perfecting the Gnocchi Texture

Achieving the perfect texture in gnocchi is crucial. The key is to use russet potatoes for their starch content, which yields light and fluffy gnocchi. After boiling, let the potatoes steam for a minute or two before mashing; this prevents excess moisture. You want a smooth consistency that holds together when shaped, but be cautious not to overwork the dough. Overhandling can make the gnocchi tough, so mix just until combined and no longer.

Using a fork to create ridges on the gnocchi isn’t just for aesthetics; those grooves help the sauce cling better, enhancing each bite. If you don’t have a fork, a gnocchi board or even the back of a knife will work. If you find the dough too sticky, dust your hands with a little flour while shaping. Remember, the ideal gnocchi should be light enough to float in boiling water yet firm enough to hold its shape, so find the balance in your dough.

Elevating the Sauce

The sauce for this truffle gnocchi is remarkably simple but profoundly flavorful. The butter should be melted at a medium heat; too high, and it can burn before absorbing the garlic’s fragrance. Sauté the garlic until just golden for a subtle nutty flavor, but watch it closely—burnt garlic will ruin the sauce. Once you add the cream, bring the heat down to low to ensure it doesn’t boil, which can break the emulsion and lead to a grainy texture.

If you desire a bit of zing, consider adding a squeeze of fresh lemon juice or some freshly cracked black pepper to enhance the overall flavor profile of the dish. Fresh parsley not only adds a pop of color but also provides a fresh contrast to the rich flavors. For a heartier variation, sauté some mushrooms alongside the garlic, allowing their earthy notes to complement the truffle oil beautifully.

Ingredients

For the Gnocchi

2 cups russet potatoes, peeled and diced
1 cup all-purpose flour, plus extra for dusting
1 egg, lightly beaten
1 teaspoon salt
1 tablespoon truffle oil
1/2 cup grated Parmesan cheese

For the Sauce

4 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Potatoes

Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let them cool slightly before mashing until smooth.

Make the Gnocchi Dough

In a large bowl, combine the mashed potatoes, flour, beaten egg, salt, truffle oil, and Parmesan cheese. Mix until a soft dough forms. Be careful not to overwork the dough!

Shape the Gnocchi

Dust your work surface with flour and roll the dough into ropes about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges on each piece.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a skillet, melt the butter over medium heat and add minced garlic. Sauté for 1-2 minutes until fragrant, then stir in the heavy cream and season with salt and pepper.

Combine and Serve

Add the cooked gnocchi to the sauce and gently toss to coat. Serve hot, garnished with fresh parsley.

Pro Tips

For a richer flavor, try using black truffle oil. If you have leftover gnocchi, they can be stored in the fridge for up to 2 days or frozen for later use.

Make-Ahead and Storage Tips

If you're planning a romantic dinner and want to save time, consider making the gnocchi in advance. Prepare the uncooked gnocchi and spread them on a baking sheet lined with parchment paper. Freeze them in a single layer, then transfer to an airtight container or bag for up to two months. This way, you can enjoy freshly cooked gnocchi any time without starting from scratch.

To reheat the frozen gnocchi, bring a pot of salted water to a gentle boil. Cook them directly from frozen until they float to the surface (about 3-4 minutes), ensuring they're cooked through but still tender. When it comes to the sauce, you can prepare it ahead of time and reheat gently before adding the cooked gnocchi.

Variations and Substitutions

While the classic version features truffle oil and Parmesan, feel free to experiment with flavors. For a lighter take, swap heavy cream for a mixture of Greek yogurt and a splash of pasta water or use a plant-based cream for a vegan option. Additionally, spicing it up with chili flakes can bring a delightful heat that contrasts vividly with the creaminess.

For a heartier addition, consider incorporating sautéed spinach or kale into the sauce. These greens provide a nutritional boost and add vibrant color to the dish. For an even richer flavor, a sprinkle of Pecorino Romano cheese or a drizzle of good-quality olive oil can elevate the dining experience—choose according to your preference!

Questions About Recipes

→ Can I make gnocchi ahead of time?

Yes, you can prepare the gnocchi in advance and store them in the fridge for up to 2 days or freeze them for longer storage.

→ What kind of potatoes work best for gnocchi?

Russet potatoes are ideal due to their high starch content, which gives the gnocchi a light and airy texture.

→ Can I make this recipe vegetarian?

Absolutely! Just use vegetable broth instead of the butter for a vegetarian-friendly option.

→ How do I know when the gnocchi is cooked?

Gnocchi is ready when it floats to the surface of the boiling water, indicating they are cooked through.