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Crispy Pan-Seared Truffle Potato Gnocchi

Name: Crispy Pan-Seared Truffle Potato Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: western
Ingredients: russet potato; All purpose flour; Egg; butter; Truffle butter; Salt; grated parmesan cheese; White truffle; water

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 30 minsscheduleTotal: 50 minsoutdoor_grillPan-fried

Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

Preparation

00:01:31

warningStay safe

Keep fingers behind the peeler blade when peeling potatoes to avoid accidental cuts.

Peel 900g of russet potatoes using a vegetable peeler. Submerge the peeled potatoes immediately into a bowl containing 1000ml of ice-cold water to wash off excess surface starch and prevent oxidation.

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Watch out

Do not leave peeled potatoes exposed to dry air without submerging, or they will oxidize and turn greyish-brown.

Ingredients:russet potatowater

Tools:peelermixing bowl

Active Cooking

00:02:04

warningStay safe

Pour hot boiling water slowly to prevent severe hot steam or boiling splashes.

Transfer the peeled 900g potatoes into a saucepan. Pour 1500ml boiling water over them until completely covered. Cover with lid and cook over medium-high heat for about 25 minutes until the potatoes are tender and easily pierced to the center with a fork.

local_fire_departmentMedium-high heat, 25 minutes

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Watch out

Potatoes must be thoroughly cooked until soft

undercooked potatoes will produce lumpy, tough gnocchi

Ingredients:russet potato (900 g)water (1500 ml)

Tools:forksaucepan

Waiting Time

00:02:18

Drain the cooked potatoes thoroughly and place them into a dry glass bowl. Immediately cover the bowl with a clean kitchen dish towel for about 5 minutes. This steams the potatoes and helps evaporate excess trapped water moisture.

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Watch out

Do not skip towel steaming

removing moisture prevents needing extra flour later which makes gnocchi heavy

Ingredients:russet potato

Tools:mixing bowlkitchen towel

Active Cooking

00:02:30

warningStay safe

Handle hot potatoes carefully to avoid burns on fingertips.

Working while hot, load the steamed potatoes into a potato ricer one by one. Squeeze firmly to pass the potatoes directly onto a clean wooden cutting board, forming a light, pillowy mound.

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Watch out

Rice potatoes while they are hot

cold potatoes release starch when riced, causing sticky, gummy dough

Ingredients:russet potato

Tools:potato ricercutting board

Active Cooking

00:02:48

Make a gentle indentation in the middle of the riced potato heap. Sprinkle 180g of all-purpose flour evenly across the top. Crack 1 egg into a bowl, whisk briefly, and pour it into the center well. Gently combine the mixture with light fingers until a soft, uniform dough comes together.

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Watch out

Do not knead or compress heavily

overworking the dough develops gluten and turns gnocchi chewy and rubbery

Ingredients:All purpose flour (180 g)Egg (1 piece)russet potato

Tools:bench scraper

Active Cooking

00:03:45

Divide dough into 4 equal portions using a bench scraper. Roll each piece lightly with the palms of your hands into a 1.5cm thick long rope. Slice down the rope to cut into bite-sized gnocchi pillows. Roll each pillow down a lightly floured gnocchi board to impart traditional ridges.

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Watch out

Flour the cutting board and gnocchi board lightly

un-floured surfaces will cause raw gnocchi pillows to stick and tear

Ingredients:All purpose flour

Tools:gnocchi boardbench scraper

Active Cooking

00:04:53

warningStay safe

Slide gnocchi into boiling water close to surface level to prevent hot water splashes.

Bring 1000ml water to a rapid boil in a saucepan. Dissolve 15g salt in the water. Gently slide all prepared gnocchi pieces into the boiling water at once. Boil for 1 to 2 minutes until all the gnocchi float to the top surface.

local_fire_departmentHigh heat, 1-2 minutes

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Watch out

Remove gnocchi immediately as soon as they float

overboiling turns them soggy and waterlogged

Ingredients:Salt (15 g)water (1000 ml)

Tools:saucepan

Active Cooking

00:05:16

warningStay safe

Adding wet boiled gnocchi to hot oil/butter causes sizzling oil pops; stand back slightly.

Melt 42g butter in a stainless steel skillet over high heat. Scoop cooked floating gnocchi straight from boiling water using a slotted spoon directly into the melted butter. Add 30g truffle butter to the skillet. Pan-fry for 2 to 3 minutes without moving initially until the bottoms develop a deep golden-brown crispy crust.

local_fire_departmentHigh heat, 2-3 minutes

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Watch out

Keep a close eye on butter over high heat

if it turns black rather than golden brown, turn heat down to prevent a burnt taste

Ingredients:butter (42 g)Truffle butter (30 g)

Tools:slotted spoonskillet / pan

Active Cooking

00:06:00

Transfer crispy gnocchi onto a serving plate. Spoon pan browned crispy truffle butter pieces over top. Grate 30g Parmesan cheese into fine snowy curls using a microplane over the dish. Finish by shaving 5g white truffle thinly over top.

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Watch out

Grate Parmesan cheese lightly to avoid smothering the crispy gnocchi crust under a heavy blanket of cheese.

Ingredients:grated parmesan cheese (30 g)White truffle (5 g)

Tools:microplaneserving plate