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11) Truffle Oil and Pea Gnocchi

Mostly peas, butter, and a tiny splash of truffle oil. It sounds fancier than it is, which is exactly the point. The trick is restraint with the truffle oil — a quarter teaspoon does more than a tablespoon would, and going heavy on it tips the whole thing into something that tastes like a candle.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 lb store-bought potato gnocchi
  • 1 cup frozen peas
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp truffle oil start here, add slowly
  • 1/4 cup grated Parmesan
  • Salt and black pepper to taste
  • Optional: lemon zest chopped parsley

Method
 

  1. Boil gnocchi per package; add peas for the last 2 minutes, then drain.
  2. Melt butter with olive oil in a skillet over medium heat.
  3. Toss gnocchi and peas in the skillet until lightly browned.
  4. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.
  5. Taste before adding more truffle oil. Sprinkle with lemon zest or parsley and serve.