Gnocchi with Trout and Truffle Cream Sauce

Name: Gnocchi with Trout and Truffle Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 grams Gnocchi; 1 Trout; 1 Lemon; 2 tablespoons Truffle cream; 150 milliliters Cooking Cream; 1 teaspoon Salt; ½ teaspoon Black Pepper

30 min·61 Views

Flora Petrova

349 Recipes

A luxurious yet simple pasta dish featuring gnocchi tossed with flaky, oven-baked trout. The dish is brought together by a rich and velvety sauce made from aromatic truffle cream and smooth cooking cream.

Allergens

Halal

1,275kcal

2 Portions · 820 g

Protein

51 g

Carbohydrates

168 g

Fat

42 g

Fiber

10 g

German Food Composition Database (BLS) – the German national nutrient database.
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2

g

Gnocchi500 grams
Trout1
Lemon1
Truffle cream2 tablespoons
Cooking Cream150 milliliters
Salt1 teaspoon
Black Pepper½ teaspoon

Preparation

1
Preheat the oven to 180°C (350°F).
2
Season the trout thoroughly with salt and black pepper on both sides (and inside the cavity if using a whole fish).
3
Slice 1 lemon into rounds.
4
Place the lemon slices over and inside the seasoned trout.
5
Bake the trout in the preheated oven for about 15 to 20 minutes until the flesh flakes easily with a fork.
20 min
6
Remove the fish from the oven and let it cool slightly.
7
Clean the trout completely by removing the skin, head, and all bones, leaving only the clean fish meat.
8
Flake the clean trout meat into bite-sized pieces and set it aside.

Cooking

9
Bring a large pot of salted water to a boil.
10
Add 500 g of gnocchi to the boiling water.
11
Cook the gnocchi for a few minutes until they float to the surface, indicating they are ready.
12
Drain the gnocchi.
13
Combine 2 tbsp of truffle cream and 150 ml of cooking cream in a large frying pan or saucepan over medium-low heat.
14
Mix the creams thoroughly and let the sauce simmer and cook gently for 1 to 2 minutes until warm and slightly thickened.
2 min
15
Add the drained gnocchi and the flaked trout pieces directly into the pan with the truffle cream sauce.
16
Mix everything together gently so the fish stays in nice pieces and everything is completely coated in the sauce.