Serves: 2–3
Prep: 10 mins
Cook: 15 mins
Ingredients
- 500g Colavita potato gnocchi
- 2 tbsp olive oil
- 200g mixed mushrooms (shiitake, cremini, or button), sliced
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 3 tbsp Sabatino White Truffle Sauce
- 50ml cream (optional for extra richness)
- 30g Parmesan, freshly grated
- Salt & freshly ground black pepper
- Fresh parsley, chopped, for garnish
Instructions
-
Cook the gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (2–3 minutes). Drain and set aside. -
Sauté the mushrooms:
In a large skillet, heat olive oil over medium heat. Add shallots and garlic, cook until fragrant (1–2 minutes). Add mushrooms and sauté until golden and tender (5–7 minutes). -
Combine gnocchi and sauce:
Lower heat and add cooked gnocchi to the skillet. Stir in the Sabatino White Truffle Sauce and cream (if using) until everything is evenly coated. -
Finish and serve:
Season with salt and pepper. Sprinkle with Parmesan and chopped parsley. Serve immediately, with an extra drizzle of truffle sauce if you want that luxury punch.
If you want, I can also create a quick, one-pan version under 15 minutes that’s super creamy and restaurant-style, perfect for date night or Valentine’s. Do you want me to do that?
