Cheesy Truffle Gnocchi

I ate this pasta during my holiday in Florence and everybody started asking me for the recipe, so here is my version 💛 you can literally never go wrong with truffle, cheese and pasta, if you ask me.. 🤷🏼‍♀️ if the truffle is too expensive, you can just use truffle oil 🙂
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Cooking time 10 mins
Oven time 5 mins
Total time 15 mins
course Main
cuisine Italian
servings 2 portions


  • Oven
  • pan
  • Baking dish


  • 350 g gnocchi
  • 1 tbsp butter or olive oil
  • 235 ml (oat) milk
  • 1 tbsp flour
  • 1 pinch salt
  • ¼ tsp basil
  • ¼ tsp oregano
  • 6 tbsp grated Parmesan Cheese
  • 100 g grated Gouda cheese (Gruyere, Provolone or Fountal also can be used, make sure it’s a cheese that melts well)
  • 2 tsp black truffle
  • truffle oil


  • Pre-heat oven to 220C, lightly oil a small baking dish.
  • Bring water to the boil, add salt and the gnocchi. Remove as soon as the Gnocchi float and drain well.
  • Melt the butter in a large pan. Add the flour and salt, combine with a whisk. Slowly add the milk, stir continuously until thickened (but not too thick, if it becomes too thick add a little extra milk).
  • Stir in oregano, basil, and pepper.
  • Remove the pan from the heat. Stir in half the Gouda cheese and half of the Parmesan cheese.
  • Gently fold in the Gnocchi and grated truffle.
  • Transfer it to the baking dish. Sprinkle the remaining Gouda and Parmesan cheese on top. Bake for 5-10 minutes until it is starting to brown on top.
  • Let it sit a couple of minutes before serving. Top with truffle oil & fresh truffle.
course Main
cuisine Italian
keyword cheesy pasta, Gnocchi, truffle pasta
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