Homemade truffle dish

I love creating luxurious dishes at home that rivals any fine-dining experience — and this gnocchi with scallops and Australian black truffle is exactly that. Inspired by simplicity and elegance, this recipe brings together pillowy gnocchi, tender seared scallops, and the earthy depth of fresh black truffle. It’s a celebration of textures and flavours, perfect for when you want to impress or simply treat yourself.

homemade truffle dish - il tartufo di massimo

Gnocchi with Scallops and australian Black truffle

This dish was born out of a love for truffles and the comforting allure of homemade Italian food. I wanted to highlight truffle in a way that felt natural, not overpowering, and what better way than to pair it with gnocchi and sweet, delicate scallops?

INGREDIENTS

For 2 servings:

400g potato gnocchi (store-bought or homemade)

6–8 fresh scallops, cleaned

2 tbsp unsalted butter

Salt & pepper to taste

15 – 20g fresh black truffle person, thinly sliced

INSTRUCTIONS

1. Prepare the Gnocchi

If using store-bought gnocchi, cook according to the package directions. Homemade? Even better. Boil until they float to the top (just a few minutes), then drain and set aside.

2. Sear the Scallops

Pat scallops dry with a paper towel and season with salt. Heat olive oil in a pan over medium-high heat. Once hot, sear scallops for about 1–2 minutes per side until golden and just cooked through. Set aside.

3. Make the Sauce

In the same pan, reduce heat to medium. Add butter and simmer about 1 minute. Add a pinch of salt and pepper, and simmer gently for 2–3 minutes.

4. Combine Everything

Add gnocchi to the sauce and stir gently to coat. Return scallops to the pan to warm through. Plate the dish and finish with generous shavings of black truffle over the top. A drizzle of truffle oil can intensify the aroma, but it’s optional — the fresh truffle does most of the heavy lifting.

 

This dish is all about indulgence without complication. The richness of the sauce, the silkiness of the gnocchi, and the umami from the scallops and truffle come together in perfect harmony. It’s a dish that makes any evening feel like a special occasion.

I recommend tasting this dish with a good Chardonnay or Pinot Noir. Maybe from the new world, Australia, California

If you try it at home, I’d love to hear how it turns out. Buon appetito!

Massimo

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