This Luxe World Market Pasta Is Just $2.99

I always keep this fancy-ish World Market find stocked in my pantry.

World Market storefront sign — Simply Recipes / Getty Images

My favorite t-shirt reads simply, “Got Truffles?” My husband got it for me because I am absolutely smitten with the woodsy, aromatic flavor of the subterranean fungus (not the chocolates). I even did a stint in a restaurant in northwestern Italy, working for free, just so I could be there for peak truffle season. If there’s a product that includes truffles or truffle essence, I’ll pounce. My latest favorite fungi-infused find is World Market's Porcini and Truffle Gnocchi.

How I Cook World Market's Porcini and Truffle Gnocchi

I used to skip shelf-stable gnocchi because they always turned out gummy and gross when I followed the package instructions and boiled them. Then I discovered that you can skip the boiling and saute gnocchi so they become crisp on the outside and tender on the inside. Now shelf-stable gnocchi are a staple in my pantry as they make dinner at hangry o’clock so much easier.

While I usually sauce sauteed gnocchi with jarred marinara, the World Market porcini and truffle gnocchi have so much mushroomy flavor I’ve discovered that a minimalist approach is better—namely, a simple pan sauce with whole sage leaves fried in brown butter.

World Market Porcini & Truffle Gnocchi in a vacuum-sealed packet — Simply Recipes / World Market

I start by melting unsalted butter in a large nonstick skillet over medium-high heat. Then, I add a handful of fresh sage leaves and cook them in the sizzling butter until they are crispy. They serve as a crunchy herby garnish. Then I keep cooking the butter, swirling the pan now and then, until it is nutty smelling and turns the color of an old copper penny.

Next, I add the gnocchi to the pan and cook them until they’re browned on both sides and heated through, about four minutes. To finish, I splash in a little something acidic to brighten the richness of the butter; lemon juice or dry white vermouth work well.

To serve, I divide the gnocchi between two deep bowls, add a shower of finely grated Parmigiano Reggiano, and garnish with the crispy sage leaves, crumbling them over the top. If I’m feeling especially nostalgic about my time in Italy, I’ll open a bottle of Barbaresco wine to go with my one-pan meal. One bite of this quickie dinner makes me I feel like I’m in Italian truffle country again. Pretty good for about 10 minutes of work, no?