Gnocchi With Black Truffle Recipe – Creamy Italian Gnocchi al Tartufo Nero

Gnocchi With Black Truffle Recipe

This gnocchi with black truffle recipe is a luxurious Italian dish that combines soft, pillowy potato gnocchi with a rich, creamy sauce infused with truffle and Pecorino. Featured on Bonacini’s Italy, this recipe showcases the elegance of simple ingredients elevated into a restaurant-quality meal perfect for special occasions.

The Inspiration

Gnocchi al tartufo nero is inspired by the refined yet rustic cuisine of Northern Italy, where truffles are treasured for their intense aroma and earthy depth. Regions like Piedmont and Umbria are famous for their truffle harvests, and dishes featuring this prized ingredient are often reserved for celebratory meals.

Chef Michael Bonacini brings this classic to life by pairing handmade gnocchi with a silky cream sauce enriched with Pecorino Romano and fresh black truffle. The use of Yukon Gold potatoes ensures a naturally buttery texture, while the addition of truffle transforms the dish into something truly indulgent. This recipe captures the essence of Italian cooking—balancing simplicity with sophistication—allowing each ingredient to shine while creating a deeply satisfying experience. It’s a dish that feels both comforting and luxurious, perfect for those moments when you want to elevate your cooking.

Ingredients

Gnocchi

• 2 ½ pounds (1.1 kg) Yukon Gold potatoes
• 1 ½ cups (350 ml) Tipo 00 pizza/pasta flour (or substitute with all-purpose)
• 1 teaspoon (5 ml) salt

Sauce

• 1 tablespoon (15 ml) olive oil
• 2 tablespoons (30 ml) butter, divided
• 2 shallots, finely diced
• 1 garlic clove, minced
• 1 cup (240 ml) dry white wine
• 1 cup (240 ml) whipping cream
• 1 cup (240 ml) grated Pecorino Romano
• 1 x 1 ½-1 ¾ ounce (45-50 gram) black summer truffle (or substitute with preserved truffles in oil)

To assemble

• Gnocchi
• Sauce
• Black truffle oil, for drizzling (optional)
• Salt and pepper
• Fresh chives, chopped, for garnish

Special Equipment

• Potato ricer

Method

• Preheat oven to 375 F (190 C).

For the gnocchi

• Pierce the skins of the potatoes with a fork and bake for 40-45 minutes or until fork tender.
• Set aside to cool.
• When cool to the touch, peel potatoes, then press flesh through a potato ricer.
• Transfer riced potato to work surface and sprinkle with Tipo 00 flour and salt.
• Incorporate flour with potato until dough just comes together. Do not overwork. Lightly dust work surface with flour as you go.
• To form the gnocchi, pull roughly 1 cup (240 ml) of dough off from the rest and roll into a ¾- to 1-inch (2-2.5 cm) cylinder. Slice cylinder into 3/4-inch (2 cm) pieces. Repeat until you have used up all the dough.
• Place the gnocchi on a lightly floured baking sheet and chill in the refrigerator until ready to cook.

For the sauce

• Heat olive oil and 1 tablespoon (15 ml) butter in a skillet over medium heat. Add shallots and cook until translucent.
• Add garlic and cook for another 2-3 minutes.
• Add dry white wine and simmer until reduced by half.
• Add cream and cook until sauce coats the back of a spoon.
• Reduce heat and stir in grated Pecorino Romano.
• Grate half of the black summer truffle right into the sauce.
• Remove sauce from heat and stir in remaining butter.

To assemble

• Bring a large pot of salted water to a boil.
• Reduce heat to medium and add gnocchi, simmering just until they rise to the surface.
• Meanwhile, return the sauce to the heat and warm through.
• Remove gnocchi with a slotted spoon and transfer directly into the skillet with the sauce. Season with salt and pepper. Toss to coat.
• Divide portions between serving plates. Garnish with chopped chives.
• Shave remaining half of truffle over dishes. If desired, drizzle black truffle oil over gnocchi. Serve immediately.
• Buon appetito!

Serving Suggestions

Gnocchi with black truffle is best served immediately as a refined main course for special dinners or intimate gatherings. Its rich, creamy texture pairs beautifully with a crisp green salad dressed lightly with lemon or vinaigrette to balance the dish’s indulgence. For a complete Italian dining experience, consider serving it as a primi course before a simple roasted meat or seafood dish.

A glass of dry white wine such as Chardonnay or a light red like Pinot Noir complements the earthy truffle flavors and creamy sauce. When entertaining, present the gnocchi in warm bowls and finish with freshly shaved truffle at the table for an elegant and memorable touch that highlights the dish’s luxurious appeal.

Final Thoughts

This gnocchi with black truffle recipe is a true celebration of Italian culinary elegance, where simple ingredients are transformed into something extraordinary. The soft, pillowy gnocchi combined with the rich, truffle-infused cream sauce creates a dish that is both comforting and indulgent.

What makes this recipe stand out is its balance—earthy truffle, creamy cheese, and delicate potato all working in harmony. It’s a dish that rewards attention to detail and showcases the beauty of handmade pasta.

Whether you’re preparing it for a special occasion or simply treating yourself to something exceptional, this gnocchi al tartufo nero delivers a restaurant-quality experience at home. It’s a timeless Italian classic that brings sophistication and warmth to every bite.