Place the potatoes on a baking tray (do not peel) and bake until soft and cooked through. Cut them in half and scrape the potato flesh out from the skin. Put in a bowl and mash up, add seasoning, flour and an egg. Mix together to a dough consistency. Next, roll the dough like a cigar and cut into small pillows. Chill for 15 minutes. Cook the gnocchi in hot water for 2 to 3 minutes or until they float to the top of the pan. Drain them from the water and put in a clean pan. Add the cream, truffle oil and Parmesan and season to your liking before serving.

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