Gnocchi with Trout and Truffle Cream Sauce

Preheat the oven to 180°C (350°F).

Season the trout thoroughly with salt and black pepper on both sides (and inside the cavity if using a whole fish).

Slice 1 lemon into rounds.

Place the lemon slices over and inside the seasoned trout.

Bake the trout in the preheated oven for about 15 to 20 minutes until the flesh flakes easily with a fork.

Remove the fish from the oven and let it cool slightly.

Clean the trout completely by removing the skin, head, and all bones, leaving only the clean fish meat.

Flake the clean trout meat into bite-sized pieces and set it aside.

Bring a large pot of salted water to a boil.

Add 500 g of gnocchi to the boiling water.

Cook the gnocchi for a few minutes until they float to the surface, indicating they are ready.

Drain the gnocchi.

Combine 2 tbsp of truffle cream and 150 ml of cooking cream in a large frying pan or saucepan over medium-low heat.

Mix the creams thoroughly and let the sauce simmer and cook gently for 1 to 2 minutes until warm and slightly thickened.

Add the drained gnocchi and the flaked trout pieces directly into the pan with the truffle cream sauce.

Mix everything together gently so the fish stays in nice pieces and everything is completely coated in the sauce.

Divide the gnocchi with trout and truffle cream sauce into portions.