This recipe was originally created by Nuovo Pasta.
This creamy, delicious truffle sauce is made with our black truffle oil, luxuriously enveloping pillowy bites of @NuovoPasta Who else just wants to sit back and relax with this giant bowl on their lap?
1 Pack (9 oz.) Nuovo Pasta Classic Potato Gnocchi
1 oz. Light Cream Cheese
1 oz. Sour Cream
Salt and cracked black pepper to taste
½ fl. oz. White or Black Truffle Oil
¼ Cup Pancetta, diced (traditionally made with guanciale, cured pork jowl, but use pancetta or uncured bacon if guanciale is not available)
24 oz. Parmesan Cheese Crisps
6 oz. Cremini Mushrooms
Total Time: 35 min
Prep: 20 min
Cook: 15 min
Place oil and pancetta in a large sauté pan (11”) and cook over medium-low heat until just golden.
Cut mushrooms into ¼” slices. Return pan used to cook gnocchi to medium-high heat and add 2 tsp. truffle olive oil. Add mushrooms and a pinch of salt to hot pan and stir occasionally until browned, 4-6 minutes.
Add the sour cream and light cream cheese in the large sauté pan over medium-low heat.
Bring to a simmer and cook for two minutes.
Season with salt and pepper to taste.
Add Parmesan Cheese Crisps and stir over very low heat until melted.
Keep sauce warm while cooking gnocchi.
Cook gnocchi separately in salted boiling water according to package directions.
Drain gnocchi and place in a serving bowl.
Spoon sauce on top, mix gently, sprinkle with grated Parmesan Cheese Crisps and Truffle Oil, and serve immediately.