Even my husband, who is not a big fan of fish, enjoys this simple, flavorful tilapia casserole.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package cheese gnocchi
- ⅓ cup finely chopped shallots
- ⅓ cup Pinot Grigio wine
- 1 clove garlic, finely chopped
- ½ cup salted sweet cream butter
- 1 teaspoon black truffle oil
- 1 cup finely grated Grana Padano cheese
- 1 tablespoon ground black pepper
- ½ teaspoon black truffle salt
- 3 thin slices shaved black truffle (Optional)
- 1 tablespoon Grana Padano cheese, or to taste
- black sea salt and ground black pepper, to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, and reserve and set aside 1/4 cup cooking water.
- Bring shallots and wine to a boil in a large saute pan. Reduce heat slightly and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved cooking water, gnocchi, and Grada Padano cheese; toss until evenly covered and cook over medium-low heat until heated through and cheese has melted. Add pepper and truffle salt; toss well.
- Transfer to a large serving bowl. Top with shaved truffles and remaining cheese and season with black sea salt and pepper.
Nutrition Facts
| Calories | 510 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 22 g |
| Sodium | 970 mg |
| Sugars | 1 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |