Garlic Truffle Gnocchi

Sometimes when you're grilling a steak or broiling  chicken you want a side that has a "pop" all its own.  You throw in a a little of this and a little of that, nothing real precise.  Suddenly, you've created something quite amazing.  Amazing is really mild, this is bang the side of your fist on the table and stomp your foot good!

Let's face it, after a long day at the office, I'm exhausted and don't want to make my brain work overtime.

NOTE:  An assortment of truffle oil can be found at Marshall's and TJ Maxx very economically priced.

1 box (16 ounces) gnocchi
2 tablespoons butter
2 tablespoons white truffle oil
4 cloves garlic, minced
1/4 white wine (Pinot Grigio)
2 tablespoons flat leaf parsley, chopped
1/3 cup grated Asiago cheese
Salt and Black pepper to taste

Heat a large pot of water and bring it to a boil, generously salt the water and add in the gnocchi.  Let the gnocchi cook for about 3 to 4 minutes or once it begins to float to the top.  Drain the gnocchi in a colander.

In a large high-sided skillet, melt the butter over medium-high heat.  When the butter begins to melt, add in the truffle oil.  Once the oil and butter are thoroughly heated, add in the garlic and cook for one minute.  Be careful not to let the garlic burn.  Add in the wine and cook for 2 more minutes.  Then add in the gnocchi and  allow it to brown just a little, enough to pick up all of the rich good flavor you just created in that skillet.

Once the gnocchi has lightly browned, sprinkle in the Asiago cheese and parsley and season with salt and pepper and you're done!

Could this be any easier and no extra brain cells were sacrificed!



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