Ingredients

150 ml of heavy cream
1 tablespoon extra virgin olive oil
2 teaspoons of Parmesan cheese
180 g gnocchi
2 heaping tsp of Black Summer Truffle Sauce
Salt to taste

Serves 2

Total time 11 minutes

Preparation 5 minutes
Cooking time 5-6 minutes

Easy recipe

Bring to a boil salted water, meanwhile prepare the sauce. Slowly warm a tablespoon of olive oil and 2 heaped teaspoons of Black Summer Truffle Sauce. And 150 ml of heavy cream.When the water is boiling add the gnocchi. Generally when the gnocchi floats on the top of the boiling water they are ready; however, try and remove them from the water when they are al dente. When the sauce has a creamy amalgam remove from the heat and leave the burner on. Drain the gnocchi and add to the sauce pan and gently stir for 30 seconds over low heat. Remove from the heat and serve in warm bowls and garnish with finely grated Parmesan cheese.