Potato gnocchi with a creamy parmesan and truffle sauce

We really love this recipe for potato gnocchi with a creamy parmesan sauce: its lusciousness is really comforting and will certainly not disappoint lovers of rich sauces, while the unmistakable flavour of the truffle, in the right quantity, will give great pleasure to its enthusiasts. You can make these gnocchi by hand, which is pretty simple and requires only a little extra work, or visit a fresh pasta shop and buy them ready-made, most likely on a Thursday. Whether it's Thursday or not, it's always a good day to enjoy these lovely potato gnocchi with a creamy parmesan and truffle sauce!


  • gnocchi 600 grams
  • fresh cream 250 millilitres
  • Parmesan 60 grams
  • shallots
  • butter 30 grams
  • salt
  • pepper
  • truffle
20 minutes Total time
10 minutes Active time
Serves 3 persons
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Brown the shallots in a little butter in a frying pan for a few minutes. Add the cream and the parmesan cheese. Mix well until you get a nicely combined sauce. Adjust for salt and pepper and then remove from the heat. Cook the potato gnocchi in boiling water until they rise to the surface. Drain, toss them in creamy cheese sauce and finish with a few slices of truffle. Serve hot.

If the creamy cheese sauce gets too thick, add a ladle of the gnocchi cooking water.
You might have heard of 'truffle dogs' but in fact pigs are the best truffle-hunters.

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